About this wine
Vineyard and terroir
The Sangiovese grows on a well-ventilated hilltop site at Castello Vicchiomaggio in Greve in Chianti, at 240–285 m above sea level. Its heavy soil contains 30% clay, abundant stone and marl. The vines are planted at 5,000 per hectare, trained to single Guyot and yield approximately 43 hl/ha. Broad beans are grown as a cover crop to supply nitrogen without traditional animal manure.
Grapes
Sangiovese.
Vinification
Vinification takes place in stainless-steel vats. Skin contact is limited to approximately seven days to restrain tannin extraction and shape the wine for vegetable-based dishes.
Ageing
The wine matures for 18 months in large oak barrels holding 25–50 hl, followed by four to six months in bottle before release.
Tasting profile
Ruby red with brick-red undertones. The developed nose combines ripe fruit with sweet spices. The rounded palate has soft Sangiovese tannins, balance and length, with cherry, ripe red fruit and vanilla emerging through the finish. It is approachable upon release while retaining potential for further development.
Serving and pairing
Pair with vegetable and bean stew or a spicy roast of parsnips, carrots, broccoli and eggplant.
