Soil typology:

clay soil with high quantities of calacreous stones, marl and alberese  (limestone rich in marl)
Land average:
350 mt. above sea level
Average density per hectare:
5000 vine stocks
Type of growing:
Spurred cord
Blend (uvaggio):
Agronomic techniques:
greenharvest is made by reducing the number of the bunches to allow grapes to ripen effeciently with a higher extractive power. Harvest is done by hand.
Vinification techniques:
fermentation and maceration on the skin in steel vats for 15-20 days with temperature control ageing in new and one years old french oak barriques (250 litres) for about one year.
In this period a natural malolatic fermentation takes place.
Ageing in bottles for at least 10 months before  releasing.
After about two years Chianti Classico Riserva Querciolo starts expressing its best characteristics.

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