Description

The selected grapes of the traditional red varietals like Sangiovese and Canaiolo are handpicked from the vineyards on the estate between mid-September and the beginning of October and fermented in stainless steel tanks for the production of Chianti Classico. The different blocks of Sangiovese and Canaiolo are aged in 30 hectolitre oak casks. After 20 months of ageing the cuvee is then made and aged for another 4-6 months in cement vats built inside the winery.
TASTING NOTES
The colour of the wine is ruby red with garnet shadings; a fruity flavour with traces of cherry and ripe fruit. On the palate, the wine appears to be of medium structure, typically well balanced, fully flavoured and persistent in its aftertaste.
FOOD PAIRING
This wine is best peired with roasts or any tomato based dish.