Town of Castellina in Chianti (SI), mainly land galestrosi exposed SW 400 meters above sea level
100% Cabernet Sauvignon.
Yield per hectare:
50 q.li about.
About 16 hl.
2.200 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:
Traditional vinification with daily pumping.
Spontaneous fermentation by yeasts.
No temperature control.
Use of only sulphites.
Maceration on the skins for about three weeks.
Stop on the lees for about 6 months.
Aging in oak barrels from 220 liters (1/3 new, 2/3 of 2nd and 3rd passage) for 12 months then in steel for another year.
Aging in the bottle for about 6 months before being released for sale.