Produced from 100% Sangiovese grapes, selected bunch by bunch from the best vineyards, with a yield limited to around 0.8 kg per plant, often harvested beyond the usual levels of ripeness. The fermentation and maceration takes place in enamelled concrete tanks and lasts up to 30-35 days. The maturation takes place in 500 liter French oak barrels and tonneaux for 20-22 months and the wine ages for 18 months in the bottle in our cellars. Most of the vineyards intended for the production of Percarlo are located on soils of Pliocene origin, formed by layers of sand and pebbles (tuff) from 2 to 5 meters deep, beneath which there are clay banks. A smaller part is found on galestro and alberese lands, on the south-west side of the company; the "Corsignano" vineyards, near Monti in Chianti, are located on decidedly more clayey soils. The average altitude is 270 meters above sea level. Despite the diversity between the vintages (an expression of each wine faithful to its terroir), Percarlo shows a continuity of characteristics which gives it its own precise identity. It is a long-aging wine, a strong expression of the soils of San Giusto a Rentennano.