About this wine
Vineyard and terroir
The vineyards are in the Chianti area, on limestone and clay soils. The vines are 27 years old on average.
Grapes
Sangiovese is supplemented by a small amount of Canaiolo.
Vinification
The grapes are carefully selected, destemmed and gently crushed. Fermentation takes place in stainless-steel tanks at a controlled temperature of 26–28 °C, with pump-overs twice daily. After 10–15 days, the must is separated from the skins and fermentation is completed in cement tanks.
Ageing
The wine rests for six months in stainless-steel tanks.
