A relatively young winery of 30 years in age who employ a combination of modernity and tradition in their winemaking practices. Manual collections, sulfite free vinifications, native yeasts and organic farming point to a new sustainable approach. Whilst employment of the “Tuscan Governo” method (where reserving a small parcel of harvested grapes and allowing them to partially dry out helps to ensure a good fermentation and a consistent wine), and use of large neutral “botte” and “tonneaux” barrels point to centuries of Tuscan tradition.
Fruit for the Chianti is sourced from two vineyard sites – the “Poggio Piglia” in Chiusi of 9ha and “Abbadia” in Torrita di Siena at 8ha.
The blend is composed of Sangiovese 85%, Canaiolo (5%), Mammolo (5%), Merlot (5%).
30% of this wine is matured in 300 liter American oak “tonneaux” for four months. This is followed by bottle refinement of 3 months.
An easy drinking, everyday wine. Fruit forward, balanced and elegant.