About this wine
Vineyard and terroir
This estate cru comes from Poggio a’ Frati, an area where approximately 15 ha of vines encircle a hill dominated by an old friars’ convent. The technical profile places the vineyard at 500 m with east/west exposure; its overview also characterizes the surrounding hilly area as averaging 420 m and facing north and southeast. The medium-textured soils are rich in Alberese rock fragments and limestone, within a broader pattern of predominantly Alberese and limestone-clay sequences. Vines are 10–35 years old, planted at 5,000 vines per hectare and trained to spurred cordon and Guyot. Average yield is 1 kg per vine.
Grapes
95% Sangiovese and 5% Canaiolo.
Vinification
Harvest takes place in the second half of September. Maceration lasts 10–12 days at approximately 28°C, followed by malolactic fermentation in stainless steel.
Ageing
Maturation comprises at least 15 months in traditional Chianti barrels and tonneaux, at least 6 months in stainless steel and at least 1 year in bottle.
Technical data
Annual production is approximately 20,000 bottles.
Tasting profile
Intense, bright red in color. Small red fruits and spices lead a rich, complex nose, with cherry and ripe Marasca cherry at the center and spicy, balsamic nuances on the lingering finish. The palate combines structure and elegance; bottle maturation adds mellowness and refinement.
Serving and pairing
Serve at 16°C with substantial roasts, game, mature cheeses or vegetable soups.