Description
marly-calcareous soil with significant rock fragments at 450 meters above sea level Winemaking: spontaneous fermentation in steel
Fermentation without selected yeasts in concrete and maceration for about 10 days
and consequently perfect for a long rest in the cellar
ed una bocca decisamente sapida
Val delle Corti's Chianti Classico is produced in Radda in Chianti by Roberto Bianchi using Sangiovese grapes
Champagne Brut Nature "Largillier" Blanc de Noirs Tipologia_Vini bianchi marly-calcareous soil with significant rock
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