Produced with grapes from estates situated in the heart of the historical zone of Chianti Classico.

Wine maker notes

Vinification is obtained through maceration of the must(with the skins) for 8-10 days with short and frequent "pumping over” to extract color. On completion of the alcoholic and malolactic fermentation the wine undergoes maturation in oak barrels for at least 6 months.

Food pairing

Serve at room temperature, not less 64°F. This wine is particularly well suited to meat and first courses.