Town of Castellina in Chianti (SI), mainly land galestrosi exposed SW 400 meters above sea level
Yield per hectare:
70 q.li about.
About 25 hl.
3.350 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 2 hours, 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.