95% Sangiovese, 5% Canaiolo

Chianti Classico, Tuscany, Italy

Silty clay soil, rich in limestone with a high presence of stones

Vine age: Plantings completed in spring 2000

Plant density: 7,350 plants per hectare

Yield: 60 qt/ha

Winemaking: Grapes are first selected during harvest in the vineyard and then by an optical sorter when they arrive at the winery; they are destemmed and the whole berries are immediately placed in stainless steel tanks. Fermentation is temperature-controlled, and the must is kept in contact with the skins for 20 days. The wine matures for 10 months in a mix of Tuscan, Slavonian, and Austrian oak casks.

Alcoholic fermentation: Fermentation is temperature-controlled, and the must is kept in contact with the skins for 20 days.

Maturation: The wine matures for 10 months in a mix of Tuscan, Slavonian, and Austrian oak casks.

This is a sensual wine with black cherry fruit notes, tobacco and hints of licorice and spice. The elegant tannins and well balanced with the fruit show an optimal maturity of the grapes. The long, juicy, fresh and pleasant finish, with the crispness and texture, express the authentic character of Sangiovese from Castelnuovo Berardenga.