||7% Canaiolo Nero, 3% Colorino, 90% Sangiovese
||The vineyard of Baron Ugo Monteraponi stands on the highest point, at 570 mt.in Radda in Chianti (Siena)
|Composition of the land
||Stony ground, calcareous and rich in limestone and marl.
||The harvest and fermentation take place separately from the rest of the grapes, as for the other reserves the Campitello.
||Spontaneous fermentation takes place in cement vats without temperature control and without the addition of yeast.
||Following a maceration on the skins for 30-35 days with daily pumping over and punching made by hand. At the end of alcoholic fermentation, followed by malolactic fermentation, spontaneously, without the help of bacteria, starter or feeder to facilitate their start-up.
||It is aged in large oval barrels of French oak barrels or casks for at least 36 months. It concludes aging for further 3 months of cement, where the wine decanted naturally before being bottled by gravity, always during the waning moon. Following an additional 6 months of aging in bottle. Wine unfiltered and unclarified