Chianti Classico D.O.C.G.

100% Sangiovese

Growing area
Radda in Chianti

Vineyard density


Training system


Manual beginning the last week of September/first 10 ten days of October

Vineyard age
From 2004 to 1994

Vinification and ageing

After a careful selection  in the vineyard the grapes are destemmed and pressed. The alcoholic fermentation begins without the addition of selected yeasts and proceeds at 28°/30°C. The entire process of vinification and maceration take place in concrete tanks for approximately 35 days with pumpovers and manual punchdowns. In December the new wine is racked to a cement egg of 6,5hl where the malolactic fermentation takes place. After ageing for 12 months the wine is  bottled. The wine is aged for a minimum of 8 months before sale.

Sensory Profile

Bright ruby red colour. On the nose notes of earth, graphite, tobacco and hints of fruit. Extremely complex, sweet and persistent tannins.