Grapes: Malvasia and Sangiovese
The grapes after the harvest are naturally dried for 5 months. After the pressing the must is racked in chestnut and oak barrels of 50 and 110 liters where the ageing takes place for at least 6 years.
The grapes after the harvest are naturally dried for 5 months. After the pressing the must is racked in chestnut and oak barrels of 50 and 110 liters where the ageing takes place for at least 6 years.
