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 q.li 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.
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.