Notes:

• 100% Sangiovese from estate-owned vineyards in Castellina in Chianti
• South east facing vineyards 420 to 500 meters above sea level
• Mostly Galestro soils with some clay and Alberese
• Spontaneous fermentation-maceration in cement tank lasts a month
• Malolactic fermentation happens naturally in the spring and summer after the harvest
• Aged in 9 to 20 hectoliter casks for two years (mixed between Slavonian and 60 year old Tuscan oak casks)
• 1000-1500 cases produced depending on the vintage
• 1986 was the first year of production