Municipality of Castellina in Chianti (SI), predominantly galley soils exposed to SO at 400 meters above sea level
Yield per hectare:
70 quintals approx.
About 30 hl.
4,000 bt. about.
In the vineyard:
100% grapes of property. Spurred cordon and Guyot rearing. Mechanical weeding, greening of legumes every other year. Use of Copper, Sulfur and compatible products with Bio Certification. Manual harvest.
In the basement:
Traditional vinification with daily pumping over. Spontaneous fermentation by indigenous yeasts. No temperature control. Use of sulphites only. Maceration on the skins for about 3 weeks. Stop on the lees for about 6 months.
Aging in steel for about 6 months. Aging in the bottle for about 2 months before being put on the market.
Alcohol levels: 13%