Geographical area: Gaiole in Chianti – Monti in Chianti

Altitude: 260-370m. above sea level South, S-E, S-W
Soil: medium-textured calcareous clay
Training system: Guyot
Density (plants per hectare): 5500-6600
Grapes: Sangiovese and traditional blends

Vinification: Natural fermentation with native yeasts, maceration for at least 3 weeks on the skins, punching down.
Aging: 24 months in French and Austrian oak barrels; 4 months bottle aging
Production: 40,000
Alcohol content (%): 14
Recommended serving temperature: 16 – 18°C

Vintage
A perfect season and a good quantity of grapes generated one of the best vintages in recent times.

Harvest: 18 September – 11 October

Organoleptic Notes
Intense ruby red in colour, the nose reveals elegant balsamic notes, mixed with hints of flower petals, cherries in alcohol, licorice and chocolate. The taste is warm but very pleasant, with a happy balance between great freshness and full and generous body.

Acknowledgments
Wine Advocate (Monica Larner) 93 pts.
James Suckling 92 pts.
Vitae 2024 AIS 4 screws
Winecritic 94 pts.
Tony Wood 93 pts.
Jeb Dunnuck 93 pts.