PRODUCTION DISTRICT
Hills of San Gimignano
TYPE OF SOIL
Pliocene soils of marine origin with prevalence of limestone sands
TRAINING SYSTEM
Spurred cordon and guyot
HARVEST
The grapes are harvested manually in the first half of September
WINEMAKING METHOD
– A portion of the clusters undergo a few hours of cold maceration in the first-pressing must
– Subsequent fermentation takes place in steel tanks at low temperatures
AGEING
A portion of the wine is aged in traditional vats, adding complexity to the nose
RECOMMENDED CELLARING
3 years
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