About this wine
Vineyard and terroir
The grapes come from the commune of San Casciano Val di Pesa in Tuscany, from vineyards of both young and old vines at 250–300 m above sea level.
Vinification
The grapes are harvested by hand. Alcoholic fermentation takes place in stainless steel tanks at a controlled 27 °C for 7–8 days, followed by 14 days of maceration.
Ageing
The wine spends 7 months in 35-hectolitre Slavonian oak tonneaux, then a further 3 months in second-use French oak barrels.
Label / history
The wine is made in the "Chiantigiano" style of Tuscany, combining traditional winemaking with modern ideas.
