About this wine
Vineyard and terroir
The organically and biodynamically farmed vineyards lie at 400–550 metres above sea level, on stony slate and limestone soils. Many of the vines are more than 45 years old.
Vinification
The grapes are harvested by hand at optimal ripeness. Natural fermentation and skin maceration take place in stainless-steel vats at a controlled temperature of 20–27 °C, followed by malolactic fermentation.
Ageing
The wine ages in large German and Austrian oak casks.
Label / history
The Chianti Classico wine consortium was established in 1987 following increased counterfeiting during the 1980s. Its emblem, the black rooster, appears on the bottle.
