Descrizione
Vinification:
Fermentation of the grapes for 10 days in thermoregulated steel vats (26/28°C). Racking and then malolactic fermentation in steel. After fermentation, the wine passes into wooden barrels.
Production area:
Hilly areas of Pelago in the Chianti Rufina area. Clayey, marly and calcareous soils overlooking the Arno valley east of Florence.
Exposure:
South
Altitude:
200/350 m above sea level
Grape harvest:
From 20 September to mid-October
Grapes:
Sangiovese
Breeding system:
Spurred cordon
Maturity:
6 months in wood and 6 months in steel