The 63 hectares of specialised vineyards listed in the DOCG
Chianti Classico Register of Vineyards lie at an altitude of 390-530 metres, in
chalky-clay soils of gravel-pebbly texture. Planted between 1964 and 1978 at a density
of 3,000 vines per hectare, the vines are trained to vertical trellis and to
Guyot-pruned Open Lyre. The rootstocks, 420 A and Kober 5BB, are grafted to 80%
sangiovese, 9% Merlot 5% canaiolo, and 6% pinot nero, cabernet franc and
malvasia nera.
Some 2.000 q. of grapes were picked between October 5-13,
following careful analysis of phenolic ripeness. The grapes were graded for
quality first in the vineyard and then on sorting tables in the winery. After
de-stemming and crushing, the must was chilled and then fermented (at 33°C) in
stainless steel, with particularly gentle pumpovers. After a lengthy 24/25 day
maceration, the wine was drawn off, amounting to some 1,400 hl, and completed
malolactic fermentation, most of in barriques.
