Growing Conditions
Village: Castelnuovo Berardenga
Altitude: 320 m.a.s.l.
Aspect: South/ south-east
Soil: Sand, silt, clay with a stony skeleton
Training method: Guyot
Average vines age: 15 y
Density: 5'000 plants/Ha
Yields: 30 hl/Ha
Harvest
Hand-picked in racks
Winemaking
Destemmed and soft pressed, pre-fermentation maceration at 5° C, manual pumping-over and folling. Use of natural yeasts in the best vintages
Fermentation vessel: Stainless steel
Fermentation temperature: 28 C
Fermentation Length: 16 days
Malolactic fermentation: Realised after alcoholic fermentation
Free SO2: 12,00 mg/l
Total SO2: 61,00 mg/l
Aging
At least 18 months in French oak Tonneau of 500L + 12 months in French oak casks of 2’000L