The grapes come only from their own 350-400m altitude vineyards in the Chianti Classico zone and are both hand-picked and machine harvested, depending on the site. The vines are on average 25 years old - yielding about 1.5kg of fruit per vine - 'guyot' trained and planted in pliocene soil with 25% rocky clay.
Fermentation and maceration on the skins lasts for 8 - 10 days (at 28 to 30 degrees Centigrade) to extract the required amount of fruit, colour and tannins. This is followed by malolactic fermentation in stainless steel vats. The wine is matured in Slavonian oak casks for 10 to 12 months. Filtration - 5 micron. Suitable for vegetarians.
