The palate has an edge of tannin with red fruits and a hint of herb. Made from 80% Sangiovese and 20% Merlot, the wine is a quintessential expression of the Chianti Classico region.
Each Chianti Classico region has its own particular terroir: our vineyards are situated at a height of 350/400 meters above sea level, enjoying a south-east exposure. The clay-limestone soil and silica skeleton, combined with low production yields, evening breezes and an ideal temperature range, are simply ideal for the ultimate maturation of the bunches.
The grapes are picked by hand at the end of September and transported to the wine cellar in small 20 kg cassettes. Vinification is done in thermo-conditioned stainless steel INOX vats of 50 hl and 100 hl, followed by maceration of the skins for 2-3 weeks. The malolactic fermentation is done in stainless steel vats and in wooden barrels. Ageing takes part in Tonneaux and large oak barrels (20 hl), while the wine ages in the bottle 6 months before release.
Incredibly well-balanced, this wine can be served with red and white meat, such as rabbit, roast guinea fowl, boar stew and saddle of venison. Only 90 Calories per serving.