||Chianti Rùfina area where is located Castello di Nipozzano.
||Dry and stony, with clay, limestone, well drained, poor in organic matter.
||Spur - pruned cordon and guyot
||From 2.500 to 6.000 plants
||End of September, beginning of October (hand picked).
||Fermentation in stainless steel vats, keeping the differente verieties separted at a temperature < 30 °C for 13 days. Malolactic fermentation immediately after the alcoholic fermentation.
||24 months in barriques and 3 months in bottle.
||Barbecued meat and beef stews, aged cheeses.