AWARD WINNING CHIANTI CLASSICO

VINIFICATION AND AGEING

The grapes are picked by hand and then vinified with great care, using the traditional method of fermentation in the presence of the skins so as to highlight the strong personality

conferred by the soils of Radda in Chianti. After the malolactic fermentation, the wine matures in Slavonian oak casks for 12 months.

COLOUR

Ruby-red tending towards garnet.

BOUQUET

Elegant, with delicate scents of violets.

FLAVOUR

Well-balanced and dry, with good structure and a velvety texture.

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91 POINTS WINE SPECTATOR

TYPE OF SOIL : The vineyard is situated at Pian d’Albola in the hills of Radda in Chianti, at an altitude of around 400 m. (1,310 ft.). It has a southerly exposure, and lies on well-structured clayey soils characterized by the presence of stones (the famous alberese found throughout the Chianti Classico zone). TRAINING SYSTEM: Cordon Spur and Tuscan capovolto. PLANT DENSITY 3,500 vines per hectare (1,415 per acre). The average age of the vines is 20 years. YIELD 6000 Kg. per hectare. VINIFICATION AND AGEING The must, which comes from grapes picked by hand, is placed in horizontal vinifi cation tanks where it remains for around 3 weeks. Once the malolactic fermentation is complete, the wine immediately goes into oak casks for aging. Maturation lastes 15 months: 10% of the wine goes into Allier oak barriques, the remaining 90% into traditional Slavonian oak barrels. This is followed by 12 months’ maturation in stainless steel and a further three months in bottle before release.