Soil composition: Stony, marl, rich in skeleton in the two South East and South West areas
Training system: Balanced unilateral spurred cordon
Density of vines per hectare: 4,600
Yield per hectare: 60/70 quintals of grapes
Production area: Montalcino
Harvest: September – October
Vinification: Spontaneous fermentation, without the addition of yeasts. In 50hl vats, intense initial pumping over with maximum temperature control at 30 ° C, long maceration on the skins
Aging: about 30 months in 25hl Slavonian oak barrels
Alcohol content: 14.5% Vol.
Color: Intense ruby red with garnet reflections, limpid
