Altitude of vines: 250/450 metres above sea level
Terrain: Medium mix in layers, sandy, tufaceous, clayey
Vinification: Destemming; controlled-temperature fermentation and maceration, lasting between 10-14 days; after being drawn from the vats, the wine undergoes malolactic fermentation.
Fermentation tank materials: Stainless steel
Best served at: 16-22°C
Best drunk with: Flavorful first courses, Tuscan cured meats, red and white roast meats.
