Chianti

Vineyard and terroir

The grapes come from various plots in Serre di Rapolano, in the province of Siena, within the Rapolano thermal area. The vineyards cover 16 ha and lie at an average elevation of 300 m a.s.l., with various exposures and medium-textured soils. The vines average 20 years of age and are planted at 4,000 vines per hectare. Spur-pruned and cane-pruned training systems are used, with an average yield of 1.5 kg per vine.

Grapes

Sangiovese with Ciliegiolo.

Vinification

Harvest takes place in the first half of October. Maceration lasts approximately 8–10 days at a controlled temperature of 28°C. Malolactic fermentation is carried out in stainless steel. The wine is lightly filtered to retain freshness and aromatic fragrance.

Ageing

The wine matures in oak barrels for at least four months, followed by a minimum of three months in bottle.

Tasting profile

Ruby red with violet highlights. The intense nose is marked by fruity and vinous aromas, accompanied by a pleasant, balanced woody note. The palate is soft, with lively, sweet tannins. Its style emphasizes fruit, fragrance, character, and tradition.

Serving and pairing

Serve at 16°C. Pair with first courses dressed with meat sauces, Tuscan ribollita, white-meat main courses, or medium-aged cheeses.