Region: Tuscany, Chianti Classico
Variety: 95% Sangiovese, 5% Canaiolo & Colorino
Terroir: Sandy clay soils, mostly south-facing; mixture of galestro and sand
Winemaking: Co-harvested/co-fermented in unlined concrete with macerations lasting a month. Spontaneous fermentation occurs in stainless steel and lasts 15 days.
Aged 10-12 months in 20-hectoliter Slavonian and Allier oak barrels, 5-hectoliter tonneaux, and third passage barrique before resting in bottle prior to release