| Grape varieties |
95% Sangiovese, 5% Cabernet Sauvignon |
| Origin |
Greve in Chianti. Altitude: 350-550 m a.s.l. Exposure: southest, south and southwest. |
| Soil composition |
The soil found at an altitude of 350m is composed of disaggregated turbidite sandstone and marble schist with claylike feature. Slate and sandstone are most prevalent in hilltop area (550 m) where the soil is loose and conducive to drainage, as in the cases of the Radda and Panzano vineyard. |
| Yield per hectare |
25 hl/ha Cabernet Sauvignon and 37 hl/ha for Sangiovese. |
| Harvest |
The grapes are carefully selected in the vineyards, and harvested by hand in 8 kilo crates. |
| Production technique |
They are destemmed, they are not crushed, then they are conveyed into temperature controlled stainless steel vats, where alcoholic fermentation and maceration take place. |
| Vinification |
Macerations last about 12 days for the Sangiovese, and up to 20 days for the other cépages. |
| Ageing |
After completing a full malolactic fermentation, the wine is transferred into barriques. The oak is 100% French, and comes from Allier, Châtillon, Nevers, and Tronçais. It is 10% new and 90% one year old or two year old for the Sangiovese. It is 80% new for the other cépages. The various cépages undergo separate élevage. The wine is regularly racked and tasted during the whole barrel maturation, which may last up to 14 months. At the end of the élevage, the best lots are selected through extensive tasting, and they are assembled to create the final blend. |