Produced only in suitable years, selecting the best Sangiovese and Colorino bunches. The must ferments in stainless steel tanks, where it is left to macerate on the skins for a longer period than the Chianti Classico, which as a period of aging has a minimum of 12 months. After fermentation the wine passes to the aging part in barrique for a period of 30 months. Once bottled, it is kept for three months for the necessary refinement in the bottle before entering the market.
Fruity, spicy, enveloping where elegance, structure, finesse and balance of tannins and acidity give life to a wine of great thickness and longevity.
COLOR: Ruby red tending to garnet.
AROMA: Intense on the nose with balsamic notes of berries and tobacco with a light vanilla undertone.
CHARACTERISTICS: Full, velvety, savory taste with ripe and balanced tannins.