Our Chianti Classico Riserva is produced only with traditional grape varieties that we cultivate at our farm. The main grape is Sangiovese together with smaller percentages of other indigenous Tuscan grapes such as Canaiolo and Colorino.
For the Riserva, we use grapes from the oldest vines we have at our farm, averaging about 35 years old. On these vines, we reduce significantly the number of grape bunches per plant. This is to lower the yield and increase the concentration and the quality of the fruit.
The grapes are de-stemmed and put to ferment all together. The fermentation of the must is made in cement tanks for 2-3 weeks. The must is thereafter transferred to steel vats to finish the malolactic fermentation.
After a couple of months, when the must has been clarified and settled, it will be transferred to used oak barrels where it will mature for 24 months. After the maturation period, our Chianti Classico Riserva undergoes a light filtration before being bottled.
Since the 2018 vintage, we have been experimenting with the use of ceramic vessels to reduce the maturation time in the oak barrels