Soil type: mostly clay with a strong presence of rock fragments
Training system: unilateral spurred cordon
Yield per hectare: 50 quintals
Period of Harvest: manual harvesting in early October, in small cases
Vinification and aging: the grapes are fermented in cement tanks without the use of selected yeasts. Maceration on the skins for about 30 days at temperature between 24-25 ° C during which the skins are frequently bathThe
malolactic fermentation takes place in barriques. Aged for 15 months in french oak barrels used for the second and third times.
Further aging in bottle for 12 months
Tasting notes: the color is ruby red, hints of ripe fruit and spicy notes that are pure expression of the Tuscan territory, persistent and elegant