CrociferroChianti Colli Fiorentini D.O.C.G

Grape Variety: Sangiovese and other vines admitted by the disciplinary

Production Area: From different parts of the Estate, between 300 and 330 m A.S.L

Soil Composition: Limestone

Harvest: Mid-September

Yield: 60 Tons per Hectar

Winemaking: Traditional red vinification. Fermentation and maceration on the skin are carried over for 7 days in temperature-controlled stainless steel vats, with gentle pump-overs and daily punch-downs, malolactic fermentation in stainless steel vats. The aging is done for 8 months in total. 30% of the wine is aged in large 50 Hl oack barrels and 70% in stainless steel vats