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 (18-20 days) and délestage at intervals. Malolactic fermentation is carried out soon after devatting, a necessary step for the subsequent ageing (12 months) in French oak barriques (used for the second time). Lastly the wine completes its maturation with 12 months in the bottles.