About this wine
Vineyard and terroir
The fruit comes from the “Lucarello” vineyard in Radda in Chianti. Its soils consist of clay, limestone and sand.
Grapes
Sangiovese is supplemented by a small amount of Canaiolo Nero.
Vinification
The grapes are harvested by hand into small crates and gently pressed at the winery. Fermentation on the skins takes place in stainless-steel tanks for 22 days at a controlled temperature of 23 °C. Malolactic fermentation follows in oak barrels.
Ageing
Before release, the wine rests in bottle in the winery’s cellars.
