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 older vineyards, when are present the Canaiolo vines.
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 35 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
Harvest: end of the second ten days of October, after Sangiovese picking, anyway in accordance withmicroclimactic conditions and the ripeness of the grapes.
Vines: Canaiolo 100 %.
Wine-making: Maceration 18-21 days at a controlled temperature of 26°- 28° C.
Maturation: more than three years, of which 24 months are in small oak barrels; the wine is bottled without filtering, followed by at least three months of refinement in bottle before releasing on the market.
Organoleptic characteristics: Red ruby color. On the nose you will find elegant fruit aromas typical of Canaiolo grapes. It shows a fruity and armonic palate.
Best served at temperature of: between 18 and 20 °C to exalt the aromas.
Recommended for a medium aging.