||In the heart of the zone to denomination of origin of the Morellino di Scansano and mainly in the vineyards of Montiano
|Composition of the land
||Rich alluvial deposits of the Pliocenio of shell
||"Archetto Toscano" and "Cordone speronato semplice"
||The wine is fermented and macerated on the skins for 10 days with frequent pumping over the cap for the best extraction of colour and tannins.
||Sharpening till March in termocondizionate bathtubs
||Roast meat and game. It is perfect also with mature cheeses, which "Parmigiano" and "Pecorino"