This wine, with ICEA organic certification from 2003, is the result of absolutely natural production methods using hand-picked organically grown Sangiovese and Canaiolo grapes from estate vineyards at Badia a Coltibuono. It is considered to be one of the most representative wines of the Chianti Classico appellation. Soil: Clay, and limestone rock. Age of vineyard: 10-40 years old Training system: Guyot Plant density per hectare: 5500-6600 Grape varieties: Sangiovese, Canaiolo, Ciliegiolo, Colorino Harvest: Hand-picked grapes manually sorted at the winery Vinification: Fermentation with indigenous yeasts. Cap managed with punchdown. Maceration on the skins for 3 weeks Ageing: 12 months in French and Austrian oak casks of varying sizes. The color is bright ruby, the nose unveils layers of iris, violet, tobacco, black pepper and marasca cherry. The taste is well balanced, tightly knit with supple tannins, mineral notes, a mouth cleansing fresh acidity. Warm and persistent.