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

Limestone, with a mix of clay and galestro.

2 Kg ca., quantity that permits to the grapes to reach a perfect maturation.

Sangiovese 70%, Canaiolo 20%, Colorino 10%.

exclusively by hand, in small crates to keep the fruit intact.

spontaneous, conducted by indigenous yeasts naturally present on the grapes; we don’t use selected yeasts.Spontaneous ermentation exalts the typical organoleptic characters of our land that we recover in our wines, and lasts 25-30 days under controlled temperature of 18°-20°.

the must rests only 2-6 hours with the skins.

after the fermentation the wine rests in steel for all the winter period.

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