Production area: Castellina in Chianti
Altitude: 450 meters
Type of soil: with medium consistency, rich in substrata, for the most part marl
Vines: Sangiovese 100%
Harvest period: early October
Grape yield per hectare: 50 quintals
Winemaking: The manual harvesting of grapes and subsequent selection of bunches and grapes. Destemming and soft pressing of the grapes. Maceration and alcoholic fermentation in still tanks for a period of time that can change depending the harvest , followed by racking and subsequent aging in French oak Barrique for 36 months. The following phase is the blending of the wine,bottling and finally 24 month of aging in bottle in our natural caves .
Bottles produced: N° 4.500
Serving temperature: 16-18°C