Production area
Montaione (Firenze)

Soil
Clay, with high mineral fossils content

Planting density
5000 plants/ha

Grape varieties
Sangiovese

Training system
Guyot and cordon spur

Yield
1,2 kg per plant

Harvest
In 15 kg crates

Winemaking
Destemming, pre-fermentation cold maceration and fermentation at 26-28 °C, on the skins for 24 days

Ageing
50% in french barriques, 50% in slavonia oak barrels for 24 months, then in bottle

Alcohol
14% Vol