Description
Production Techniques: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 20 days. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 18 to 20 months after harvesting. The wine is put on the market 4 months after bottling.
In the most suitable area of the Chianti Classico, in vineyards located at a height of 300/350 meters above sea level on “galestro” type soils, the vineyards that give rise to this great Tuscan wine are born. The vinification of particularly selected grapes, the long macerations, the aging in oak barrels and the refinement in the bottle, give the possibility of enhancing all the characteristics of the grapes and the territory.
