Questo vino
Vineyard and terroir
The fruit is estate-grown in the southern part of Chianti Classico, within Gaiole in Chianti. The 2024 crop yielded 1.3 kg per vine. Two thinning passes were essential: approximately 25% of the initial crop was removed between 20 July and 10 August, followed by approximately 10% of the remaining crop in early September.
Grapes
95% Sangiovese and 5% Canaiolo.
Vinification
The grapes are picked by hand at full ripeness. Fermentation takes place in enamelled cement and/or stainless-steel tanks, with repeated pump-overs and punch-downs. The 2024 fermentation and skin maceration lasted 13 days. After racking, the pomace is pressed in a modern vertical press and the press wine is returned to the wine. Malolactic fermentation is encouraged by warming the cellar room.
Ageing
Following several rackings from the lees, the 2024 wine matured for 11 months in 100 and 30 hl casks, 5 hl oak tonneaux and 2.25 hl barriques. The broader production description gives approximately 10–12 months in casks and 500-litre oak tonneaux, followed by several months of bottle maturation before release. The 2024 was bottled from 5 to 17 February 2026. It received one light filtration and may develop natural sediment.
Technical data
The 2024 has 13.5% alcohol, total acidity of 5.09 g/L, volatile acidity of 0.48 g/L, pH 3.47, residual sugar below 1 g/L and net dry extract of 28.4 g/L. Production comprised 44,000 bottles of 750 ml and 350 bottles of 1,500 ml. Total sulphites are below 100 mg/L under the applicable organic-production limit. No animal-derived fining agents such as casein or albumin are used.
Tasting profile
The 2024 is medium in concentration, with pronounced savouriness and freshness.
Serving and pairing
Serve at 17°C; the accompanying consumer guidance gives a range of 16–17°C. The recommended drinking period is 2026–2031.
Vintage notes
Spring 2024 was very wet, with frequent light rain through mid-June. Conditions then stabilised, despite a very hot spell in mid-August accompanied by marked day–night temperature variation. Harvest ran from 20 September to 13 October.
Label / history
The first bottled vintage was 1981. The label identifies the wine as entirely produced and bottled by the estate, meaning it is made wholly from grapes grown and harvested in its own vineyards.
