Description

The selected grapes of the traditional red varietals like Sangiovese and Canaiolo are handpicked from the vineyards on the estate between mid-September and the beginning of October and fermented in stainless steel tanks for the production of Chianti Classico. The different blocks of Sangiovese and Canaiolo are aged in 30 hectolitre oak casks. After 20 months of ageing the cuvee is then made and aged for another 4-6 months in cement vats built inside the winery.