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This wine is produced from hand-selected grapes at the historical Querciavalle vineyard. This vineyard was also the original “nursery” for the reproduction of clones used by the wine estate for the renewal of the oldest autochthonous existing vines of Chianti. Situated at 300-350m above sea level, on hilly slopes, and facing south, the vineyard favorably supports a regular and optimal ageing of the grapes. The soil is of medium–mixture, sandy and clayey with typical Galestro marl and Alberese limestones. Alberese comes in the form of hardened marl stone of variable size, similar to limestone. Galestro is a highly friable clay schist with layers of sand and is broken down through the action of rain and sunshine, releasing into the soil minerals precious for the vines.
Fermentation in stainless steel tanks at a controlled temperature lower than 27°C for 12 to 18 days, which is the average suitable time to extract from the skin colors, polyphenols, tannins and other typical features of Chianti Classico. After the alcoholic fermentation, wine is moved to cement-vitrified tanks for the second fermentation until the malic acid gets totally drained. Only at this moment, the wine will be ready for aging in oak barrels (12 to 18 months). With an additional rest in bottles for 3-6 months before merchandising to further enhance the Chianti Classico aromas and flavors.
Brilliant, deep ruby red color. Intense, fine and charming nose, with hints of red fruit and violet and pleasant spicy suggestions. Intense, persistent and fine with soft and well mixed tannins, spicy, with hints of vanilla; complex and long-lasting finish. Ideal with red meat, pasta with meat sauces, and aged cheese. Serve at a temperature around 18°C.