13.5% - 1.5 LT - Vineyards at 450/600 m above sea level - Cru
Spontaneous fermentation with indigenous yeasts only
Fermentation in concrete and truncated cone-shaped steel and wood vats
Long maceration on the skins: approx. 40–60 days
Minimal work in the cellar, no use of selected yeasts or invasive fining
Aged for approximately 24 months in large Austrian and Slavonian oak barrels
Radda in Chianti - Tuscany, Italy
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