Soil: shallow sandy-clay soil
Trellising System: spurred cordon – Banfi alberello
Vine Density: 5100 vines/ha.
Hectar Yeald: 65 q/ha.
Traditional varieties of Chianti Classico with an absolute predominance of Sangiovese.
METHOD OF PRODUCTION
Fermentation: in temperature-controlled (25-30°C) stainless-steel tanks
Aging: in French oak casks for around 12-14 months
THE WINEMAKER COMMENT
A wine with a complex aromatic baggage and a pleasantly soft structure. On the nose it releases typical aromas of cherry, plum and blackberry, accompanied by hints of licorice. The wide structure is well balanced by a good acidity. Great finish on the palate.