||Castelnuovo Berardenga (SI)
||Almost exclusively with a southwestern exposure, they sprawl across ventilated slopes at an altitude ranging from 320 to 420 m. a.s.l.
||Geologically, the terrains are mixed: in the higher parts the soil is predominantly rock quartz and calcareous alberese mixed with alluvial pebbles; strataform sandstone and loam characterize the vineyards on the edge of the Colli Senesi in the direction of the Crete Senesi.
||Bilateral cordon training system and simple Guyot.
||Maximum of 5-8 buds per vine.
||Staggered due to different altitudes of the vineyards, within the first three weeks of October.
||Fermentation temperatures between 28-30 °C. Maceration 12-15 days. Automatic punching scheduled daily.
||After fermentation and racking, moved to small and medium-capacity oak barrels in March-April. After 12-16 months of aging, blending and bottling. Bottle-aged 3- 6 months.