DESCRIPTION

Grapes: 70% Sangiovese, 30% vines allowed by the specifications
Production area: Chianti DOCG area
Altitude: 50-250 m a.s.l.
Type of soil Hill soil, mainly consisting of sandstone, limestone-marlstone substrate, clay and sand schists and the presence of Galestro pebbles or stones. 
Alcohol: 14% vol.
Fermentation Alcoholic fermentation is carried out in steel vats at a controlled temperature of 20/26 °C for approximately 10-12 days with racking and Delestage. It is then macerated for about 15-25 days at a temperature of 26-28°C. 
Malolactic fermentation occurs in steel, followed by racking and sulphurisation