Grapes: Sangiovese 100%

Harvesting period: early October

Grape picking method: Manual

Soil type: medium, tending to clay

Exposure: south-west

Altitude: 300/400 m over sea-level

Total Hectares of vineyard: 30 hectares

Training system: spurred cordon

Vine density 5.200 vine per hectare

Yield: 6 tons per hectare

Vinification methods:
The grapes, that are carefully selected at the moment of the harvest, are submitted to soft
squeezing and the stripping of their stalks, after which the must product is left to ferment in stainless-steel vats at a controlled temperature (29°C), with selected yeast.
The maceration lasts for 15-20 days.

Maturation methods: Our CASINA DI DORO is aged in small French barrels (5 Hl) for 18 months, 6 months in Slavonian oak barrels (30-40 HL) and a few in stainless-steel vats, after ageing the wine is bottled and stays to refine for another 6 months.