Amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: first half of October.
The grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barrels.
24 months in oak barrels. Ageing potential: 15/20 years.
Ruby-red in colour. Enveloping, savoury with excellent persistence.