GRAPES
Sangiovese
POSITION
Between 350 and 400 metres
above sea level
TRAINING SYSTEM
Spurred cordon with 3-5 buds per cord
HARVEST
Late, early October, by hand
VINIFICATION PROCESS
20 days of maceration at a controlled temperature of 28-30°C with soft extraction process and frequent punch-downs
AGING
16 months in French barriques and tonneaux new and first use
PRODUCTION
37 hl/ha