||10% Colorino, 80% Sangiovese
||Castelnuovo Berardenga (SI)
|Composition of the land
||Medium textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on rocks the Monte Morello formation or on Macigno sandstone. Some extension into silt- and sand-rich alluvial soils.
||Guyot and spur-pruned cordon.
||Sangiovese and Colorino: 24th–26th September Pugnitello: 2nd-3rd October.
||20-25 days fermentation on the skins at 28-30 °C, followed by malolactic fermentation.
||20 months’ maturation in 500-litre French oak casks , then 15 months’ ageing in bottle.