SOIL: Clay, loam and send in similar proportion with skeleton
EXPOSURE:  South-East
AGE OF VINES: 7- 60 years   
AGRONOMIC PRACTICES: Biodinamica
CULTIVATION: Guyot
GRAPE VARIETIES: Sangiovese
HARVEST: by hand in special baskets. The time of harvest is decided based on sensory tests.
YEASTS: Indigenous
AGEING: Vinified in steel and eged in steel for several months before bottling.
HALCHOL-DEGREE: ≈ 12% vol. 
VINIFICATION: Early harvest of Sangiovese and Canaiolo, maceration of 6 hours on the skins, then squeezing and subsequent fermentation in steel, clarification by exposure of the vat outside during the colder months.
SENSORY PROFILE: fresh fruits, mild tannins, freshness and important acidity.
PAIRING: wine for the whole meal (pasta, fish, meat, sausages, salami or ham)

 

All our grapes, produced by biodynamic method, have been harvested manually, vinified with indigenous yeasts and no physico-chemical treatment in order to obtain a more natural possible wine.