Annual production: 110.000bottles Area of Production: Chianti Classico, area of Mercatale Val di Pesa (Florence) Terrain: The terrain dates mostly from the Pliocene era with formations of albarese rock, noting a neutral or sub-alkaline reaction. Varietals used: Sangiovese with additional red grapes as allowed by law in the production of Chianti Classico. Yield: 42 hectoliters per hectare
Training system: Spur cordon Period of Harvest: September 25th to October 20th Maceration: 10-12 days according to the type and maturity of the grape Temperature of fermentation: 30-32 degrees Celsius Maturation and Aging: Partly in 225 liter barriques for 15 months and partly in cement vat Aging in the bottle: 3 months minimum Color: Vivacious and intense ruby Aroma: Vinous, typical of Sangiovese, with notes of mature fruit and spice Taste: Dry, thick on the palate and appropriately tannic. Best temperature for serving: 18 degrees Celsius Food pairing suggestions: Red meat and fresh cheeses