Questo vino
Vineyard and terroir
The fruit comes from the Casi, Meleto, Poggiarso, Moci and San Piero vineyards, planted between 1990 and 2000. Planting density is 5,000 vines per hectare and the yield is 60 quintals of grapes per hectare. The vines are trained to spur-pruned cordon and Guyot. The soils are described through several components: iron and sulfur, quartz-rich material, and stones dominated by alberese and galestro.
Grapes
95% Sangiovese and 5% Merlot.
Vinification
The grapes are picked by hand, crushed and destemmed. The resulting must undergoes alcoholic fermentation in stainless-steel tanks at a controlled temperature of 22–24°C for 10–15 days. Further skin maceration may follow, depending on the vintage.
Ageing
One portion remains for 15 months in concrete tanks, where malolactic fermentation takes place. The other portion matures for 15 months in 50 hL Slavonian oak casks.
Tasting profile
Intense ruby red. Pronounced violet and cherry aromas are accompanied by hints of sweet spice. The palate opens with a velvety texture and rounded tannins, showing good structure and harmony before a fresh, persistent finish.
Label / history
Conceived as a traditional expression of Chianti Classico, it places Sangiovese at the centre of the style and uses large-format oak for the wood-aged component.
