The must ferments in stainless steel vats at a controlled temperature of 28° C for 30 days.
After malolactic fermentation, the wine is aged for 18 months in tonneaux. It is then bottled and left to rests for 9 months prior to release.
A Chianti Classico Riserva with ruby red colour and garnet nuances that finds its characteristic qualities in elegance and balance. On the nose the floral touch of violet blends with the fragrant memory of black cherry and with a ample spiciness that returns to the palate along with hints of leather and undergrowth. The rigorous tannins are complimented by a fresh and balanced acidity.
Sizes and special packaging 75 cl bottles.