The first vintage released was the 1977. It was the first 100% Sangiovese wine to be produced in the Radda in Chianti area. The grapes come from our oldest vineyards, planted between 1968 and 1999. It is aged for one year in Allier barriques and one year in Slavonian oak barrels.
Grape Varieties: 100% Sangiovese Wine/ha Yield: 40 hl Alcoholic Fermentation: in concrete vats for about 25 days Malolactic Fermentation: in concrete vats Ageing: 12 months in barriques, 12 months in Slavonian oak barrels and about 3 months in bottle Serving Temperature: 17-18° Makes an ideal match for: white and red roast meat, poultry, game, cheese.