Varietal Cabernet Sauvignon, Canaiolo Nero, Sangiovese Fermentation takes place with a traditional skin contact of 8-10 days. A short wood aging in large casks of French oak follows. Bottling is carried out in the summer following the harvest.
Perfect accompaniment to a wide variety of foods, including red-sauced pastas, grilled meats and roasts.
Chianti Classico zone located between Florence and Siena. The soil is calcareous and well-structured.