Soil: Soil of medium depth, full Galestro stones and quartz.
Production: Natural fermentation in temperature controlled stainless steel tanks, followed by 14 months in used French oak barrels (500 liter), four month in concrete and a subsequent few months in bottle
Profile: Vibrant ruby red, intensely redolent of cherries, violet and hints of aromatic herbs and spices, with well-rounded tannins and a long-lasting finish on the palate. Excellently suited to all variations of pasta and meat dishes. Best served at approx. 16° C (61° F)
Ageing potential: Minimum 10 years
James Suckling: 92 points
Robert Parker: 91+ points
- Chianti Classico