About this wine
Vineyard and terroir
The fruit comes from several vineyards situated at 350–500 m above sea level. The vines are trained to spurred cordon or Guyot and planted at a density of 4,500–7,500 plants per hectare.
Grapes
Approximately 92% Sangiovese and 8% complementary varieties.
Vinification
Fermentation lasts about 10 days at 28°C.
Ageing
The wine matures for at least 10 months in concrete and stainless-steel tanks, followed by at least two months of refinement in bottle.
Technical data
Chianti Classico DOCG. Alcohol is approximately 13%. Average production is 200,000 bottles. The first vintage was produced in 1904, and the stated ageing potential is 5–10 years.
Tasting profile
Brilliant ruby red. The texture is soft and elegant, with fruit aromas balanced by herbal notes.
Serving and pairing
Pair with fresh or medium-aged cheeses, roast meats and white meats.
Label / history
First produced in 1904.
