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95 to 100% Sangiovese, depending on the character of the vintage. Sourced from vineyards planted in 1972 and 1999 grown at a high elevation (550 m above sea level) in galestro and sandstone soils between Radda and Volpaia, in southern Chianti Classico. Hand-picked, destemmed, native yeast fermented in concrete before and ageing in very large foudre-type neutral oak barrels for 2 years. The wine bottled without filtration and cellared for a minimum of at least another 2 years before release.