Produced entirely from native varieties, predominantly Sangiovese with addition of Colorino and Pugnitello. It is a medium-bodied Chianti Classico with a distinguished personality and notable for its elegance. Traditional fermentation practices are employed with an average-length maceration, followed by 12 months maturation in large slavonian oak casks. Soil Profile: Medium-textured, predominantly calcareous marl breakdown of alberese and galestro limestones, with abundant gravel-pebble mixture. Some extension into silt and sand-rich soils. Grapes: Sangiovese 80%, Colorino 10%, Pugnitello 10%. Vinification & Maturation: 8-10 days fermentation on the skins at 28-30°°C, followed by malolactic fermentation in steel. Maturation in large Slavonian oak casks for 10-12 months, followed by 2 months in bottle. Tasting: Brilliant ruby red color. Notes of cherry, raspberry and sweet violet. The flavor is dry, with delicate tannins and a fresh acidity.