Production
The grapes come from the estate's own 350-400m altitude vineyards in the Chianti Classico zone, near Castelnuovo Berardenga. The vines are on average 25 years old, and planted in rocky clay soil. Fermentation and maceration on the skins lasts for 8-10 days (at 28-30ºC) followed by malolactic fermentation in stainless steel. Matured in Slavonian oak casks for 10-12 months.
Tasting notes
Aromas of ripe plum and cherry with lightly floral notes. This is a fruit-forward style of Chianti - the palate is bright and sappy, with redcurrant and bramble fruit, fresh acidity and supple tannins giving structure.
Food match
A good match for spicy pasta dishes, sausages and red meat.
