The rules for the production of Chianti Classico wine provide for a minimum ratio of 80% for Sangiovese, the typical red variety of the zone. Along with the Sangiovese, other red grapes of the area can be used in a maximum percentage of 20%. These grapes include natives like Canaiolo and Colorino as well as “international” varieties like Cabernet Sauvignon and Merlot, all recommended and/or authorized for the production zone.
Grape varieties : 95% Sangiovese, 5% Syrah
Area of origin: San Casciano Val di Pesa, South of Florence
Height above sea level: 300-350 meters above the sea level
Vinification : Harvested by hand, fermented at a controlled temperature of 30°, with 23 days of maceration of the skins. It is then aging in French oak barrels for 14 months and 3 months in bottle
Tasting notes: Elegant, intense, smooth, well balanced. Black fruits, plums, black cherries