Production area
Montaione (Firenze)

Soil
Clay, with high mineral fossils content

Planting density
5000 plants/ha

Grape varieties
Sangiovese

Training system
Guyot

Yield
1,2 kg per plant

Harvest
In 15 kg crates

Winemaking
Destemming, pre-fermentation cold maceration and fermentation at 25-26°C, on the skins for 20 days

Ageing
50% in french barriques, 50% in tonneaux for 12 months, then in bottle

Alcohol
14,5% Vol