GRAPES
Sangiovese
POSITION
Between 280 and 400 metres
above sea level
TRAINING SYSTEM
Spurred cordon with
between 6–8 buds per cord
HARVEST
End September to early October by hand
VINIFICATION PROCESS
20 days of maceration at a controlled temperature of 28-30°C with soft extraction process and frequent punch-downs
AGING
12 months between stainless steel, Slavonian oak casks, French barriques and tonneaux of second use
PRODUCTION
45 hl/ha
