About this wine
Vineyard and terroir
The Sangiovese comes from Radda in Chianti. The vineyards were planted between 1994 and 2004 at a density of 5,000 vines per hectare and are trained to Guyot. Harvesting is exclusively manual and generally begins in late August or early September.
Grapes
100% Sangiovese.
Vinification
The freshly harvested grapes are immediately pressed gently. The resulting must begins alcoholic fermentation without selected yeasts at 13–15°C, accompanied by frequent bâtonnage. Malolactic fermentation is prevented. In spring, the wine is clarified and filtered before undergoing a second fermentation by the traditional method.
Ageing
The sparkling wine remains on its lees for approximately 44 months. It is then disgorged and topped with the same wine for dosage, followed by at least three months of post-disgorgement maturation before release.
Tasting profile
Rosé in colour, with a complex bouquet of peach, cherries and pastry. Pronounced acidity shapes the palate, intensifying its flavour and character.
