About this wine
Vineyard and terroir
The grapes grow on slopes in the Chianti area, on sandy, clay and limestone soils.
Vinification
The grapes are harvested at optimal ripeness, carefully sorted, destemmed and gently pressed. The whole process takes place in stainless steel tanks, to preserve freshness and the bright varietal character of the grapes. Fermentation on the skins lasts about 12 days at a controlled 20–25 °C, after which the must is drawn off. Malolactic fermentation follows.
Ageing
After malolactic fermentation the wine is cold-stabilised and matured on fine lees until spring, when it is bottled.
Label / history
Bottling and labelling are carried out at the winery.
