The Sangiovese grapes were manually harvested and were immediately transferred to temperature controlled stainless steel tanks for fermentation. Daily pumping over and rack and return techniques obtain delicate extraction of flavour, colour and tannins. Malolactic conversion followed fermentation spontaneously. The wine spent one year in stainless steel retaining the purity of fruit, before being decanted to a combination of large French oak barrels for between six to 12 months.

A traditional Chianti showing aromas of cherry fruit, blackberry, blackcurrant and red fruits with hints of vanilla. The palate is full and velvety, with harmonious balance through to a long finish.