The Sangiovese grapes were manually harvested and were immediately transferred to temperature-controlled stainless steel tanks for fermentation. Daily pumping over and rack and return techniques obtain delicate flavour, colour and tannin extraction. The malolactic conversion followed fermentation spontaneously. The wine spent one year in stainless steel retaining the purity of fruit, before being decanted into a combination of large French oak barrels for six to 12 months.

This traditional Chianti has aromas of cherry, blackberry, blackcurrant, and red fruits with hints of vanilla. The palate is full and velvety, with harmonious balance throughout the long finish.