Questo vino
Grapes
The blend comprises 90% Sangiovese, with the remaining 10% made up of Colorino and Merlot in unspecified proportions.
Vinification
The grapes are harvested by hand in early October. Maceration lasts 15–17 days in stainless-steel vats, with regular mixing and temperature control at 25 °C.
Ageing
The wine matures for six months in large oak barrels, followed by six months in steel tanks and three months in bottle.
Label / history
In 1947, this became the first wine officially named Chianti Classico dell’Aiola. Aiola had already produced Sangiovese-based red wines for centuries.
