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.
Hilly areas of Pelago in the Chianti Rufina area. Clayey, marly and calcareous soils overlooking the Arno valley east of Florence.
200/350 m above sea level
From 20 September to mid-October
6 months in wood and 6 months in steel