About this wine
Vineyard and terroir
The fruit is hand-harvested from vineyards in the historic heart of the Chianti Classico area.
Vinification
The grapes undergo skin maceration for 12–14 days, followed by fermentation.
Ageing
The wine rests in Slavonian and French oak barrels for 6–10 months, then spends a further three months in bottle.
Tasting profile
Oak ageing contributes a pleasant hint of spice.
