Vines planted at 350 m.asl, trained to cordon spur. Soil is a typical mix of rich clay and "galestro" - a calcareous marl unique to Tuscany.
Vinification
Fermented at a controlled temperature in steel containers. Maceration on the lees for 15/20 days. Aged for 36 months in 30 hl. oak barrels, then in 7.5 hl. barriques for 7/8 months.
