Production area: Castellina in Chianti
Altitude: 450 meters
Type of soil: with medium consistency, rich in substrata, for the most part marl
Exposure: south
Vines: Sangiovese 100%
Density: 5000 vines/hectare
Method of cultivation: cord
Harvest period: early October
Grape yield per hectare: 50 quintals
Winemaking: manual harvest of the grapes and subsequent selection of clusters and berries. Stemming and soft pigiature of the berries. Maceration and fermentation in stainless steel tanks for a variable period, depending on the year. It follows the racking and subsequent aging in French oak barrels of first passage for 24 months. Then put together the wine, bottling and aging for 12 months prior to entry into the market.
Bottles produced: N° 8.000
Serving temperature: 16-18° C