
85% Sangiovese, 15% Colorino del Valdarno, Canaiolo nero e Mammolo
Vinification: In stainless steel tanks at a controlled temperature of 25-28° C, maceration on the skins for 15-20 days
Maturation and ageing: 20-22 months in large oak barrels and at least 6 months in the bottle.
Areas of production: Argiano and Cervognano
Vineyards: Vallocaia and Camparone
Soil type: Sandy, silty sand, sandy clay
Altitude: 275 -320 m.a.s.l.
Orientation: South, south-west, south-east
Vine density: 3,700, 5,200, 6,940, 9,260 vines/ha
Years of planting: 1991, 1998, 2000, 2005, 2006, 2010
Training system: Rod and spur pruning and Guyot
Production per hectare: 5-6 tonnes
Annual production: 50,000 bottles
First vintage: 1985
Serve at 18-20° C