VINEYARD — located at Lucarelli in the municipality of Radda in Chianti.
KIND OF GROUND — Lime, clay, sand.
VITIGNO — 95% Sangiovese, 5% Canaiolo
VINES PER HECTARE — 7300
TYPE OF CULTIVATION — Cordone speronato

VINIFICATION AND REFINING — The grapes are harvested by hand using boxes, followed by gentle destemming. The fermentation takes place at a controlled temperature of 23°C on skins for twenty-seven days. Malolactic fermentation in wooden barrels follows, for all the must in wooden casks. Twenty-four months of maturing follow in wooden barrels at a constant temperature of 16°C. At the end of this period, the wine is bottled. There follows a further long period of refining in the bottle.

ORGANOLEPTIC CHARACTERISTICS — It has an intense garnet red color. On the nose it recalls liquorice, forest fruits and vanilla. On the palate it is full-bodied with balanced tannins and a very long and elegant finish.

DRINK WITH — first courses with ragout sauce, grilled meat in general, game and matured cheeses.

LONGEVITY — 10 – 12 years.

SERVE AT— 17-18°C.