VARIETAL COMPOSITION: Sangiovese and Canaiolo grapes from various sub-zones of Chianti.
VINIFICATION: The selected grapes are fermented in stainless steel tanks. The wine then undergoes a brief period of bottle aging before being released.
Cetamura is the name of an Etruscan settlement on the Badia a Coltibuono estate. This wine was produced with the intention of creating a young wine for every day consumption.
|PRODUCER||Badia a Coltibuono|