From the 'Balifico' vineyard. Planted at an altitude of 450 m.asl. As the predominantly sandstone-based soil erodes, the soil becomes lighter and lime reserves are unlocked. Guyot-trained. 2.4 ton yield per ha.
Grapes are hand-harvested, then placed in 1 kg boxes. Next, they are destalked and lightly crushed. First fermentation is in grapes' own yeast between 30 - 36°C. for 14 days. During this time, the must is punched down twice a day to encourage the release of the grapes' finest qualities. Next follows a further 10 days of maceration on the skins. Once the malolactic fermentation begins, the wine is moved to 35 hl. Slavonian oak barrels for 14 months. Finally it is aged for 18 months in Allier oak barrels.
Sangioveto di Volpaia (a native clone) and Cabernet Sauvignon.