Overview

• Grapes: Sangiovese del Chianti
• Vineyards: San Pietro in Avenano located between 360 & 380 meters of altitude, on a gravely soil rich of rocks (galestro & alberese)
• Pruning System: spur pruned cordon
• Hand Harvest Date: first and second week of October
• Crushing and Fermentation: de-stemming and soft crushing. Alcoholic fermentation and maceration for about 25 days in stainless steels tanks with pump-overs at a controlled temperature of 26-28°C
• Ageing & Refining: half of the wine ages 18 months in French oak barrels, half matures for the same period in 54 hectolitres oak vats. Fining in bottle for at least 6 months.
• Ageing Ability: 7-10 years
• Colour: ruby-red tending to garnet with ageing
• Aromas: Overflowing with bright strawberry and raspberry jam.
• Tasting Note: Full-bodied with a solid core of fruit and firm tannis.

Price