Produced for the first time in 1977, it was the first pure Sangiovese vinified in our Radda in Chianti area. The grapes come from our historic vineyards, planted between 1968 and 1999. It matures for one year in Allier barriques and one year in Slavonian oak barrels.

Blend: Sangiovese, Canaiolo, Colorino
Wine yield/ha: 40 hl
Alcoholic fermentation: in cement tanks for approximately 25 days
Malolactic fermentation: in cement tanks
Aging: 12 months in barriques, 12 months in Slavonian oak barrels, and approximately 3 months in the bottle
Serving temperature: 17-18°C
Pair with: Roasted white and red meats, poultry, game, and cheeses.