Production area: Castellina in Chianti Altitude: 450 meters Type of soil: medium-textured, rich in skeleton mainly marl Vines : Sangiovese 100% Harvest time: mid-October Grape yield per hectare: 50 quintals Vinification: manual harvesting of the grapes from from our oldest vineyard (1960) and subsequent selection of bunches and berries. Destemming and soft pressing of the grapes. Maceration and alcoholic fermentation in steel tanks for a duration that varies according to the harvest, followed by racking and subsequent aging in first-passage French oak barrels for 36 months. This is followed by the assembly of the wine and bottling. Aging in the bottle for 24 months takes place in our tunnels dug into the tuff 15 meters underground before being placed on the market. Bottles produced: N ° 4,500 Serving temperature: From serivre to 16/18 ° C Organoleptic Notes: Intense red color with violet reflections that will tend to garnet with aging, scent notes of red fruits, spices and resin. Full and enveloping taste, soft tannins, fruity and balsamic aromas.