Winery's Notes: "95% Sangiovese, 5% Canaiolo, estate-grown, no added yeast, nutrients, or malolactic bacteria are used, fermentation takes place in cement tanks, followed by about 25 days of maceration, the wine is aged in large oak only for about 16 months, and is not fined or filtered. The vines are planted in soils that are 'full of calcareous stones, rich in alberese and galestro‚Äô.
Bright middling garnet color; aroma and flavor of cedar, sandalwood, red berries, and violets; fresh acidity, long finish. The relatively fresh acidity of this Classico makes it very useful with all sorts of food, red meats certainly but also all sorts of pasta, roast chicken, even salmon."
Varietal Composition: 95 Sangiovese, 5 Canaiolo
Appellation: Chianti Classico DOCG
Aging: 16 months in large French and Slavonian oak
Farming Practices: Certified organic