About this wine
Vineyard and terroir
The Sangiovese comes from vineyards in Radda in Chianti planted between 1994 and 2004. Planting density is 5,000 vines per hectare, and the vines are Guyot-trained. Harvesting is exclusively manual, generally beginning in late August or early September.
Grapes
100% Sangiovese.
Vinification
The freshly harvested grapes are soft-pressed immediately. The resulting must begins alcoholic fermentation without selected yeasts and ferments at 13–15°C with frequent bâtonnage. Malolactic fermentation is prevented. In spring, the wine is clarified and filtered before undergoing its Classic Method secondary fermentation.
Ageing
The wine remains on its lees for approximately 44 months. At disgorgement, the same wine is used for dosage. It then rests for at least three additional months before release.
Tasting profile
Rosé in colour, with a complex bouquet of peach, cherries and pastry. Pronounced acidity shapes the palate, heightening both flavour and personality.