||Loc. Martoccia - Montalcino (SI)
|Composition of the land
||Medium mixture with remarkable skeleton presence.
||From October 1th to October 15th.
||The grapes were cut and pressed, then the fermentation process takes place. The grape peels and the must fermentation lasts about 30 days. Racked off the wine is stored in containers in tempered rooms, in order to help the malolactic fermentation.
||42 months, a part in Slovenian oak barrels and a part in French oak barriques.