VARIETY :
Trebbiano macerated with skin contact.
TERROIR : Early and late harvest combined of Trebbiano. Clay/Limestone on the hills bordering the Val di Chiana South-west exposure. Altitude of 300 meters
HARVEST : hand picked
VINIFICATION :
Early and late harvests ferment separately, 1 month skin contact before being assembled; the second fermentation occurs on lees, in bottle and begins by adding must of the typical sweet Vin Santo.
