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Production area:

Town of Castellina in Chianti (SI), mainly land galestrosi exposed SW 400 meters above sea level

Variety: 50% Trebbiano, 50% Malvasia Toscana.

Yield per hectare: 60 about.

Annual production: About 10 hl.

Bottles: 1.300 bt. about.

In the vineyard: 100% estate-grown grapes.

He spurred cordon and Guyot.

Mechanical weeding, green manure legumes in alternate years.

Use only copper, sulfur and products compatible with the Certification Bio.

Hand picking.

In the cellar:

Spontaneous fermentation by yeasts.

No temperature control.

Use of only sulphites.

Maceration on the skins for a few days, then racking and fermentation of the must.


Aging in steel for about 4 months.

Bottle aging for about two months before being released for sale.

Alcohol: 12%

Minimum Qty: Min 6 Max 300. For Orders Over 300 pieces please contact us.
SKU: DIACCIO Category: