About this wine
Vineyard and terroir
The Sangiovese comes from vineyards in Radda in Chianti planted between 1984 and 2004. Planting density is 5,000 vines per hectare and the training system is Guyot. Harvest is exclusively manual, normally beginning at the end of September and continuing into the first ten days of October. The fruit is carefully selected in the vineyard.
Grapes
100% Sangiovese.
Vinification
The selected grapes are destemmed and gently crushed. Alcoholic fermentation takes place without inoculated selected yeasts at 28–30°C. Fermentation and maceration continue for about 35 days in stainless-steel tanks, with manual punch-downs and pump-overs.
Ageing
In December, the new wine is racked into a 6.5 hl egg-shaped concrete vessel, where malolactic fermentation takes place. It matures there for 12 months before bottling, followed by at least eight months of bottle ageing before release.
Tasting profile
Bright ruby red. Earth, graphite and tobacco lead the aromatic and flavour profile, with underlying fruit notes. The tannins are notably complex, sweet and persistent.