Production area: Castellina in Chianti Altitude: 450 meters Type of soil: medium-textured, rich in skeleton mainly marl Exposure : sud Vines: Sangiovese 100% Density: 5000 vines / ha Training system: cordon Harvest period: beginning of October Grape yield per hectare: 50 quintals Vinification: manual harvesting of the grapes and subsequent selection of the bunches and berries. Destemming and soft pressing of the grapes. Maceration and alcoholic fermentation in steel tanks for a period that varies according to the vintage, followed by racking and subsequent aging in French oak barrels of first passage for 24 months. The wine is assembled, bottled and aged for 12 months before being put on the market. Bottles produced: N ° 8,000 Serving temperature: 16- 18 ° C ACKNOWLEDGMENTS