My family has been producing wine for over a hundred years in full respect of the most ancient tradition of Chianti, cultivating the small fields around the old house located in the beautiful valley of Cecione and in the Conca d’Oro of Panzano. The vineyards are fortified and enriched with infusions of propolis, nettle and sowing of various herbs such as rocket, clover and broad bean. This wine is made from Sangiovese and Canaiolo grapes and ages in barrels for 8 months. I would like to dedicate this wine to my parents (on the label in a 1975 photo), to the family, to my daughter Allegra and to thank our collaborators and all those who appreciate our wines.
Grapes: Sangiovese 90%, Canaiolo 10%
Exposition: South – East
Soil: clayey with a medium texture
Vine training system: Tuscan arch and spurred cordon
Average yield per ha: 55-60 ql
Harvest: by hand in crates between the last week of September and the first of October.
Ripening: fermentation with indigenous yeasts in steel vats (about 20 days) followed by 3 or 4 month on lees
Aging: 8 months in large barrels and at least 4 months in the bottles
Notes: very fruity wine with scents of cherry, red fruits and violets; fresh, drinkable and easy on the palate
It goes well with: medium / long aged cheeses, red meats, game, pasta.