About this wine
Vineyard and terroir
The grapes grow in the Chianti area on 15-year-old vines.
Grapes
Predominantly Sangiovese, with small proportions of Canaiolo and Cabernet Sauvignon permitted under the regulations.
Vinification
The grapes are harvested by hand. The must ferments in stainless-steel tanks at 23–25 °C for 15–18 days, followed by post-fermentation maceration, malolactic fermentation and double filtration.
Ageing
The wine matures for 24 months in a combination of new and old Slavonian oak barrels.
Tasting profile
Aromatic and well balanced.
