Dainero
Tenuta Prima Pietra

The grapes for Dainero are grown in the Riparbella area along the Tuscan coast, in a vineyard that receives beneficial a breeze from the Mediterranean sea. The soil profile has abundant pebble-gravel and iron-rich clays, elevation is 450 meters, and the training system used is Guyot. The entire vinification process is carried out in Castiglion del Bosco’s cellar, completely gravity-fed.

The grapes are hand-picked and transported to Montalcino for vinification. The wine is fermented in stainless steel at 82°F for 15 days. After fermentation, the wine is matured in French barriques, 30% new and 70% second passage, for six months before bottling. After bottling, the wine spends a further six months in bottle before release.