About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards in Chianti Classico. The soils vary considerably in composition but consistently contain abundant rocky fragments, contributing mineral richness to the wine.
Vinification
The grapes are harvested in the second half of September. Fermentation takes place at a controlled temperature of approximately 28 °C, with pump-overs three times daily. Maceration lasts up to three weeks, followed by racking and malolactic fermentation.
Ageing
The wine rests on its lees for 4–6 months and is bottled 16–18 months after harvest.
