Produced entirely from native varieties, predominantly Sangiovese with addition of Colorino and Pugnitello. It is a medium-bodied Chianti Classico with a distinguished personality and notable for its elegance. Traditional fermentation practices are employed with an average-lenght maceration, followed by 12 months maturation in large slavonian oak casks. The 2016 vintage of this wine was ranked 19 in Wine Spectator's top 100 wines.
Vineyards: Located in San Felice (Castelnuovo Berardenga, Siena), Tuscany
8-10 days fermentation on the skins at 28-30°°C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle.