Our Chianti Classico is produced only with traditional grape varieties that we cultivate at our farm. The main grape is Sangiovese, the most important and well-known grape in Tuscany. A small addition of Canaiolo and Colorino, other grapes that are indigenous to the Chianti area, completes the blend giving the wine a traditional character.
After the de-stemming and pressing, the grapes are fermented together in cement tanks for 2 or 3 weeks. Thereafter, the must is transferred to steel tanks to complete the malolactic fermentation.
At the end of wintertime, the must is transferred to used oak barrels, after racking, where it matures for 12 months. We carry out a light filtration after the maturation period before our Chianti Classico is bottled.
Starting with the 2019 vintage, we have started to experiment with the use of ceramic vessels where we mature a part of the wine