In 1980 when this wine was introduced, a pure 100% Sangiovese was not allowed in DOCG Chianti Classico. While many were innovating using international varieties, Badia a Coltibuono created a Super Tuscan made from 100% Sangiovese. The grapes were hand-harvested and fermented with wild yeasts at controlled temperatures below 28°C in 35 hectolitre upright oak tanks. Extended maceration on the skins, lasted 45 to 130 days, with manual punchdowns to maximise the expression of complexity and balance. The wine was matured for 14 to 16 months in 225 litre French oak barriques, of which no more than 10% were new.

A warm, savoury and concentrated wine offering an array of fragrant aromas of red fruits, balsamic notes, floral, toasty spice, vanilla and cloves all unfolding into the palate. Great structure is supported by balanced acidity and supple tannins through to a long, refined finish.