Location |
Pievasciata, Castelnuovo Berardenga (Siena). |
土地的組成 |
Limestone and clay with the presence of galestro and alberese. |
釀造 |
Destemming and crushing, maceration in the press, soft pressing, and static decantation for 12-24 hours in steel tanks, followed by alcoholic fermentation. |
陳年 |
Bâtonnage and ageing on its fine lees for 3 months. Bottle ageing for 2 months. |