Soil: mostly “silty clay” with a variable concentration of stones and silty-sandy sandstone.
Altitude: 350 metres above sea level.

25 years old vineyard.
Carbonic maceration performed with dry ice for 2 or 3 days at a temperature of 10- 12°C .
The length of the fermentation and maceration process varies depending on the quality of the pomace, and ranges from between 25-35 days.

About 13.000 bottles

Producer profile:
Strategically located in the heart of the Caggiole area, kissed by the wind and with perfect radiation and providential temperature ranges, the Macchione is an ideal place for quality viticulture. The vineyards are located on the top of a hill, all around the farm. The soil is loamy-clayey, with silty-sandy areas and a significant presence of stones. TIME – this word would be enough to define their style: wines that must be awaited and respected. Slow but authentic, they are recognizable, identifying, expressed in the exclusive sign of Sangiovese.

Organic not certified
Fertilizers = hummus, manure, green manure
Pesticides = copper, sulphur
Weeding = mechanical/manual processing
Yeasts = selection of indigenous yeasts