||Castelnuovo Berardenga (SI)
||Altitude: 380-400 m. a.s.l.
|Composition of the land
||Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on Monte Morello formation or on Macigno del Chianti sandstone.
||Last week of September – First week of October.
||20-25 day fermentation on the skins at 30 °C, followed by malolactic fermentation.
||18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle.
||Perfect accompaniment to roasted, is ideal in combination with cheeses.