Farm location: Northeast of Siena in the municipality of Gaiole in Chianti , the historical location for the production of Chianti Classico wine.
Provenance of the grapes: from a restricted part of the oldest “Farsina” vineyard, so named since centuries.
Farming method(s): single Guyot and Unilateral Cordon.
Production per hectare of vines: production about 1,3–1,5 kg/vine;
5500-6000 liters grapes/hectare.
Age of vines 45 years.
Altitude and exposure: 400 metri above sea level, facing South.
Soil: Clay marl with elevated presence of galestro (shist) and albariza skeleton.
Vines per hectare: 3,500 older plants.
Harvest: the second ten days of October, in accordance with microclimactic conditions and the ripeness of the grapes.
Vines: Sangiovese 100 %.
Wine-making: Maceration 21-25 days at controlled temperature of 28°-30° C.
Maturation: more than three years, of which 30 months are in small oak barrels; the wine is bottled without filtering, followed by at least six months of refinement in bottle before releasing on the market.
Organoleptic characteristics: red ruby color. On the nose you will find deep and elegant aromas typical of the territory. It shows a warm and full palate.
Best served at temperature of: between18 and 20 °C to exalt the aromas.
Recommended for long aging.