Greve in Chianti, 15 km south of Florence, in an area worldwide known for the exceptional quality of its red wines.

Limestone, with a mix of clay and galestro.

thanks to our rocky soils and grape thinning, we manage to produce kilos per plant. This low quantity allows the grapes to reach both perfect ripening and phenolic concentration.

Sangiovese 90%, Canaiolo 10%.

exclusively by hand, in small crates to keep the fruit intact .We choose the bunchesone by one in our vineyards and we use only medium size and perfectly ripe ones.

spontaneous, conducted by yeasts naturally present on the grapes, with no use of selected yeasts.

at least 30 days long maceration periods, possible only with perfect grapes, allow the extraction of a greater number of phenolic compounds present in the grapes (responsible of colour and structure) and a long aging. During this period the must is subject to several operations such as pumping-over, cap-crushing and delestage. The type and duration of them depend of the needs of the yeasts (O2).

at least 14 months in french oak barrels. During this period the wine matures on the lees, mantained in suspension by lees stirring (batonnage). This allows the release of compound sresponsible for wine softeness and structure. The wine carries on malolactic fermentation spontaneous.

in the winter period the wine naturally stabilizes with cold. Afterward we don’t make filtrations.