ZONE OF PRODUCTION
Hills in Vinci and Cerreto Guidi villages

VINIFICATION
Grapes are manually harvested in crates, and they wilt on mattings in dry and naturally airy rooms until February. Natural dehydration increases grape juice. Then wilted grapes are pressed and traditionally vinificated.

MATURATION
Must ferments slowly (because of an high quantity of sugary substances) in kegs. In the “vinsantaia”, a loft with a strong winter and summer termic range this wine matures in wood barrels for 4 years before bottlement.