"This is definitely our most important wine in terms of tradition and characteristics of the wine. It represents the Sangiovese soul of this Chianti side. As tradition wants, there is a small part of Canaiolo and Ciliegiolo (5%) with the Sangiovese.

The spontaneous fermentation and long maceration take place in cement tanks. After the first winter, we pass the wine into old oak botti for 18 to 24 months and then, at least two years in bottle before the release of the wine. We do not filter and we use a small amount of sulfites if necessery but generally the total sulfites are alway below 10mg/lt and it is in this way for all our wines."