About this wine
Vineyard and terroir
The fruit is grown in the Chianti region.
Grapes
The Sangiovese grapes are selected before vinification.
Vinification
The grapes are harvested in the first half of October. Fermentation takes place in stainless-steel tanks at a controlled temperature of 28 °C, with maceration for at least 12 days. Malolactic fermentation follows in the same tanks.
Ageing
The wine matures for three months in 50 hl Slavonian oak casks, followed by at least one month in bottle.
Tasting profile
Delicate and refined.
