80% Sangiovese, 20% vines allowed by the specifications
Chianti DOCG, Vinci, Florence
100 m a.s.l.
Type of soil
Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists.
14.5 % vol.
Alcoholic fermentation for 10-12 days at a temperature of 20-24°C, followed by maceration for 15 days at 28°C in steel, using delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation.