Produced according to the most traditional Chianti Classico fermentation processes on the skins, in temperature-controlled tanks at a temperature of 28°C. Malolactic fermentation takes place naturally in steel tanks. The wine is bottled a year after harvest, after several (5/7) months ageing in medium and large capacity French oak casks – from 15 to 50 hectolitres.
The moderate use of the wood, the choice of large casks, according to the most classical method, allows the wine to preserve the most natural characteristics of the Sangiovese grape, bringing them into harmony: fruitiness, freshness and the level of tannin.
Ideal for first courses in thick, heavy sauces, with meat stuffing, mushroom risotto, spicy red meats, Tuscan Arista of pig, wild mushroom fricassee, truffled or semi-seasoned hard cheeses.
The fully revitalised castle vineyards – the oldest dates from 1996 – snake through the clay and limestone rock-filled soil of the estate.
It is the alliance between the land and the vine that makes the difference: each vine has its own characteristics, its own requirements and it own ways of responding, and it is very important to understand them, and know how to anticipate them. With Sangiovese, the vine that covers the greater part of the castle vineyards, this wealth of experience is indispensable!
The analysis of the earth, the choice of the rootstocks and the selection of the clones, as well the pruning back and the careful, skilful handling of the vine throughout its productive cycle, makes it possible to obtain a healthy grape with uniform ripening: the quality of the grapes is at the heart of a good wine.