This is a traditional Chianti blend of Sangiovese with some Cannaiolo; the grapes, sourced from selected vineyards within the classified DOCG zone, are harvested in October, de-stemmed, softly crushed and ferment in stainless steel at controlled temperatures for 8-10 days. Remontage during fermentation to extract colour and achieve soft tannins. Malolactic fermentation is carried out. The juice is left in contact with the skins for 15 days and the wine ages three months in large Slavonian oak barrels. The wine is ruby red, with a typical Chianti nose, smooth, medium-bodied palate, bright red fruit, some fresh herbal character and pleasant balanced finish.