Farm location: Northeast of Siena in the municipality of Gaiole in Chianti , the historical location for the production of Chianti Classico wine
Farming method(s): Unilateral Cordon
Production per hectare of vines: Production 1,5 –1,8 kg/vine; 6500-7500 liters grapes/hectare
Median age of vines 30 years. The farm is also currently in the process of replacing vines and enlarging vineyards preserving our own Sangiovese in order not to sacrifice the singularity of the finished product. About 90% of our vineyards Sangiovese vines. The remaining are Canaiolo, another vine traditional of the district.
Altitude and exposure: 400 metri above sea level, facing East-Southwest.
Soil: Clay marl with elevated presence of galestro (schists) and albariza skeleton.
Vines per hectare: 4.000 older plants, 5.300 new plants
Harvest: beginning of October, in accordance with microclimactic conditions and the ripeness of the grapes.
Vines: Sangiovese 95%, Canaiolo 5%.
Wine-making: Maceration 21-25 days at a controlled temperature of 26°-28° C.
Maturation: a minimum of two years, of which 16-18 months are in small oak barrels; assemblage in oak barrels of medium capacity, followed by 8-9 months of refinement in bottles before release on the market.
Organoleptic characteristics: Red ruby color. The first scent and taste are tones of sweet liquorice, tobacco,humus. Excellent acidic-tannin balance wrapped in an flavor of vanilla wood.
Best served at temperature of: between 18 and 20 °C to exalt the aromas.
Perfect for serving with roasts and game. Ideal for pairing with Florentine steak.