Silty loam soil without skeleton, mainly exposed north/south, on the hills of Valdarno di Sopra at an average height of 295 m above sea level.

Low spurred cordon training system with 5000 vines per hectare.

Malvasia Bianca Lunga, also known as Malvasia del Chianti and in 1500 as Malvasia Bianca di Montegonzi. The rootstock is SO4. Sixty hectoliters are produced per hectare.

The harvest is manual and is generally carried out in mid-September. The harvest is done in the early hours of the morning, an operation that allows the aromas of the grapes to be preserved.

Vinfication: After destemming, white vinification is carried out with fermentation in steel at a controlled temperature. Malolactic fermentation is also carried out in steel vats. The wine is bottled in April or May.

12,5/13,5 %

Malvasia Bianca Lunga del Chianti is an autochthonous vine and differs from other Malvasias in that it is not aromatic. aMalvasia Bianca Lunga del Chianti is an indigenous vine and differs from other Malvasias in that it is not aromatic. It has very long bunches and is only ripe when it takes on its unmistakable golden yellow colour. The sparsest bunches are used for the production of Vin Santo.