Fossolupoia
Vinification
In steel tanks at a controlled temperature between 21 and 23° C, maceration on the skins for 8 – 10 days.

Maturation and refinement
12 months in large barrels and 3 months in bottle.

Tasting notes
On the nose it expresses the floral and red fruit notes of young Sangiovese combined with nuanced spicy notes; on the palate it is medium-structured, sapid and pleasant to drink. It accompanies the whole meal.
Serve at 16 – 18°C

Vineyards: Fossolupaio and Vallocaia
?Production area: Paterno and Argiano
?Type of soil: silty clayey (Fossolupaio); Sandy silty, clayey sandy (Vallocaia)
?Altitude: 275 – 415 m a.s.l.
?Exposure: South, South-East, North-East, North-West
?Plant density: 4,800, 5,200 vines/ha
?Year of planting: 2000, 2012, 2013, 2014, 2016
?Training system: Spurred cordon and Guyot
?Production per hectare: 70 – 80 q
?Annual production: 40,000 bottles
?First vintage: 2000