Vines are planted at 350 m.asl, and trained to cordon spur. Soil is a typical mix of rich clay and "galestro" - a calcareous marl unique to Tuscany.
Vinification
Fermented in stainless steel containers at a controlled temperature. Maceration on the lees for 15/20 days. Aged for 8 months in 40 hl. Slavonian oak barrels, then in the bottle.
