Zone of production: Monti in Chianti (SI)
Altitude and orientation: 260-370 m. s.l.m. Sud, S-W
Soil: Clay and limestone rock
Age of vineyard: 29 -31 years old
Training system: Guyot
Plant density per hectare: 5500-6600
Grape varieties: Sangiovese 100%
Harvest: Hand-picked. The highest quality grapes from the estate’s oldest vineyards
Vinification: Fermentation with autoctonous yeasts. Cap managed with punchdown. Maceration on the skins for 4-5 weeks
Ageing: 12-16 months in barriques of French oak. 6 months minimum of bottle age before release
No. of bottles produced: 8.200
Alcoholic content (%): 14
Recommended serving temperature: 64°F (18°C)
Serving suggestions: Ribollita (Tuscan bread, bean, and vegetable soup), pheasant, wild game, and stews. Aged cheeses and chocolate
An early start after a mild almost frostless winter, abundant rain in the winter and spring, the first heat wave in late may, then 10 weeks of very hot weather between mid-July and mid-August . Then mild fall weather with just the right amount of rain. Extremely healthy grapes, almost no use for the sorting table! Excellent yield and high quality.
Harvest period: 9th September – 7th October
Dark ruby colour with shades of purple. Very intense nose with bouquet of balsamic, flowery violet, iris, spices, red fruits, vanilla and cloves.
On the palate it reveals its great structure, dry and savoury supported by balanced acidity, warm and persistent with great aging potential. Supple tannins become refinement of taste, soft and velvety by time.
Intravino 2021 – 94 pt.
Falstaff 2020 – 94 pt.
Guida Vini Veronelli 2020 – 93 pt. – Tre Stelle
Wine Advocate 2019 – 92 pt.
James Suckling 2019 – 92 pt.
Essential Guide to Italian Wine 2020 – 92 pt.