Region: Italy, Tuscany
Farming: Practicing organic and biodynamic
Vineyards: The Fontalloro or Poggio al Sole vineyard, within Chianti Classico, and the Casalino and Arcidossino vineyards, within the Chianti Colli Senesi appellation. Southwest exposure at 400 m in elevation.
Soils: Markedly calcareous in Chianti Classico and predominantly loamy and sandy bordering the Crete senesi.
Winemaking: After de-stemming and pressing, 28-30oC fermentation with automatic daily punch-downs, followed by 16-20 day maceration. The wine was then drawn off, underwent malolactic fermentation, and went into barriques in March-April for 18-20 months. It was blended in stainless steel, then aged in glass 8-12 months.