40 year old vines of sangiovese on a mixture of sand and clay soils produce this delicate and ripe Chianti. Grapes are hand harvested in late September into early October and ferment with native yeasts in stainless steal. Maceration lasts 30 days without any sulfur additions. The wine is then transferred to cement tank for 8 months after which it is bottled and released in its youth. 4000 bottles are produced.