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): Single Guyot and Unilateral Cordon
Production per hectare of vines: Production circa 1,5 –1,8 kg/vine; 650-750 liters grapes/ha
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.
Altitude and exposure: 400 metri above sea level, facing East-Southwest.
Soil: clay marl with elevated presence of galestro (shist) and albariza skeleton.
Vines per hectare: 4.000 older plants, 5.300 new plants
Harvest: half September, in accordance with microclimactic conditions and the ripeness of the grapes.
Vines: Sangiovese 80%, Canaiolo 5%, Malvasia del Chianti and Trebbiano Toscano 10%, other red grapes 5%.
Wine-making: Maceration 10-15 days. Controlled temperature of 20°-22° C.
Maturation: 3 months in stainless steel tanks, refined in bottle for one months before release on the market.
Organoleptic characteristics: Red ruby color, initial hints of “mammola” violet typical of Sangiovese.
Best served at temperature between 16 and 18 °C.