Chianti Classico D.o.c.g.
At an average altitude of 300m above sea level: the best possible production conditions which, along with suitable agronomical choices (minimal cultivation of the land; cordon training and short spur pruning; foliage control in summer; bunch thinning; leaf thinning; harvesting in several stages), guarantee the highest quality grapes.
Six hectares of medium-texture clayey soil, with plenty of stones
The selected grapes are destemmed and gently crushed; vinification is carried out in medium-sized vats (50-100hl) with extended maceration (20 days) and délestage at intervals. Malolactic fermentation is carried out soon after devatting, a necessary step for the subsequent ageing (18 months) in French oak barriques (a few of which are new, and the rest used for the second time). Lastly the wine completes its maturation with 12 months in the bottles.