About this wine
Vineyard and terroir
The Riserva is made from a selection of the best grapes destined for Chianti Classico, grown in organically managed, ICEA-certified vineyards in Gaiole in Chianti. The sites lie at 450–500 metres above sea level on limestone and clay. For the 2023 technical sheet, the vines are 25–35 years old, planted at 5,500–6,000 vines per hectare, trained to Guyot and spurred cordon, and cropped at 50 q/ha.
Grapes
100% Sangiovese.
Vinification
The grapes are harvested and selected by hand, first in the vineyard and again on a vibrating sorting table. Fermentation takes place in unlined Nomblot concrete tanks. The must is held at controlled temperature for the first four to five days, partly with dry ice, before spontaneous fermentation begins. The 2023 technical sheet gives a total maceration of 15–20 days; the extended description specifies a further ten days on the skins under a submerged cap at the end of fermentation.
Ageing
The 2023 technical sheet specifies 24 months in large Grenier oak casks and three months in bottle. The detailed cellar account describes transfer into a single large, untoasted Grenier oak cask for 22 months, followed by unlined concrete for tartaric stabilization and natural fining. After stabilization, the wine is bottled and refined for three months before release.
Technical data
Alcohol: 15.5%. Production of the 2023 vintage: 6,500 bottles of 0.75 L and 100 magnums of 1.5 L. Bottling took place in December 2025.
Tasting profile
The wine emphasizes Sangiovese's aromatic finesse and elegance, with oak intended to accompany rather than dominate the variety.
Label / history
The Riserva has been produced since 1975. Its stylistic identity has remained consistent through periods when pure Sangiovese was less fashionable.
