About this wine
Vineyard and terroir
The fruit comes from vineyards on limestone and clay soils in the Chianti Classico area.
Grapes
The blend contains a small proportion of Canaiolo alongside Sangiovese.
Vinification
The grapes are selected, destemmed and gently crushed. Fermentation takes place in stainless-steel tanks at a controlled temperature of 26–28 °C. After 10–15 days, the wine is separated from the skins and completes fermentation in cement tanks.
Ageing
The wine matures in oak barrels for 6–8 months, followed by at least six months in bottle before release.
