| Origin |
Castelnuovo Berardenga (SI) |
| Climate |
Altitude: 380-400 m. a.s.l. |
| Soil composition |
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. |
| Harvest |
Last week of September – First week of October. |
| Vinification |
20-25 day fermentation on the skins at 30 °C, followed by malolactic fermentation. |
| Ageing |
18-20 months’ maturation in 225-litre French oak casks, then 8 months’ ageing in bottle. |
| Pairing |
Perfect accompaniment to roasted, is ideal in combination with cheeses. |