Production

The grapes come from the estate's own 350-400m altitude vineyards in the Chianti Classico zone, near Castel Berardenga. The vines are on average 25 years old (yielding about 1.5kg of fruit per vine) - 'guyot' trained and planted in rocky clay soil. Fermentation and maceration on the skins last 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 spicy, savoury notes. This is a fruit-forward style of Chianti - the palate is bright and sappy, with redcurrant and bramble fruit providing fresh acidity, and supple tannins giving structure.

Food match

A good match for spicy pasta dishes, sausages and red meat.