Obtained from Sangiovese grapes, the must ferments in steel, then 50% of the wine matures in french oak barriques and 50% in cement tanks, followed by a further 3 months in bottle before release. The wine is smooth, fruit-rich, and delicious, with supple, well-balanced tannins.
It should be served at a temperature of 18° C.
Best maturity for drinking: up to 3-5 years after release.
Appellation: Chianti Classico DOCG
Grape varieties: Sangiovese 100%
Vineyard age: 15-20 years
Vineyard density: 5000-7000 vines per hectare
Vineyard yeld: 4000-5500 kg per hectare
Elevation, exposure: 350-450 metres, south-southwest
Soil: Medium texture on Pietraforte rock
Harvest: Handpicked, into small boxes
Vinification: Thermally controlled indigenous yeast fermentations with 20-day maceration
Aging: 10 months in barrique and 40hl french oak vats, followed by 3 months in concrete tank
Bottle aging: Min. 3 months under controlled temperature
