VINEYARD: 4 hectare of alberello at 600mt above sea level

GRAPES: Sangiovese

HARVEST: Manual between the beginning and the middle of October

FERMENTATION: Malolactic in tonneaux

AGING CELLAR: Amphora for 12 months and cement for another 12

AGING BOTTLE: About 20-24 months in the bottle

Unfiltered wine possible sediments of natural tartrates

Chianti Classico