||10% Merlot, 90% Sangiovese
||The Chianti area where Castiglioni estate is situated
||Merlot: September, Sangiovese: October.
||Fermentation container: Stainless
||Fermentation vats: Stainless steel. Length of maceration on the skins: 10 days. Malolactic fermentation: Immediately following alcoholic fermentation.
||6 months with microxygenation and 1 month in bottles
||Full-flavoured dishes such as meat-sauced pappardelle, and roast chicken as well, sautéed beef with vegetables, and medium-aged cheeses.