| Origin |
Castagneto Carducci, Felciaino locality. |
| Climate |
Altitude: 90-120 m. a.s.l. Exposure: North-South. |
| Soil composition |
Remarkably heterogeneous they mainly have clayey-silty features. |
| Harvest |
The Sangiovese harvest was done in two steps starting on last September and ending on the half October, by hand with transport in the cellar in small boxes. |
| Vinification |
The crushed grapes coming from the destemmed grapes, and with almost a third of whole berries, have macerated for about 15 days in steel fermenters only with the yeasts of the vineyard. The reassembling system, associated with the delestage, for the aspersion of the must-wine on the marc cap, has allowed to modulate the intensity of maceration according to the fermentative vigor. |
| Ageing |
The wine is aged in 500-liter terracotta jars. The jars, made with the Impruneta clay, have a thickness of over three centimeters and are not vitrified nor waxed. The natural porosity of the terracotta determines a constant micro-oxygenation, its egg shape dynamizes the mass of the wine and in eight months gives the wine a perfect ripeness. |