Questo vino

Vineyard and terroir

The fruit grows in the Chianti area between Florence and Siena, on hillsides where good airflow helps protect the vines from disease. Large differences between daytime and nighttime temperatures bring elegance and preserve the grapes' lively acidity. The soils are shallow clay and shale, rich in sand and pebbles, which make the vines work harder and help produce concentrated flavour. The continental climate is moderated by the nearby sea, and summers are hot and dry, allowing the grapes to ripen fully.

Vinification

Harvest takes place in mid-October, at peak ripeness. The grapes are gently pressed and fermented in stainless steel tanks. Maceration lasts 18–20 days, with the juice pumped over the skins daily to extract colour, aromas and tannins. Malolactic fermentation follows, adding complexity and a rounder feel.

Ageing

The wine is aged for 9–12 months in French oak barrels. Gentle exposure to oxygen softens the tannins, stabilises the colour and adds new, refined notes to the bouquet.