Grape Varities

Sangiovese 90%, Canaiolo and Merlot 10%. The grapes for this wine come mainly from selected vineyards  located close to San Casciano village.

Production technique

The grapes for the Chianti Classico are selected and picked by hand. The must undergoes maceration over the grape skins for 12-14 days. Following the alcoholic and malolactic fermentation, the wine is then aged in Slavonian or French oak barrels for a period of 6 to 10 months and refined further in the bottle for about one month.

Tasting Notes

Color: lively ruby red. Bouquet: fruity, with hints of a light spiciness released by the wood of the barrels. Taste: savory and full bodied, with flavors of dark cherries mingled with violet notes and a hint of herbs.

Winemaker’s Recommendetions

It pairs well with grilled meats, salumi or hearty pasta. Serve at a temperature of 16°-18°C. ABV: 13,00% vol