Characteristics of the Territory Estate: Poggiotondo Altitude: 100 metres Surface: 50 hectares Exposure: southwest Planting Density: 6250 wine stocks/hectare Training System: VSP with Guyot pruning
Soil Type: soil of marine origin, calcareous with a high presence of white sea shells that impart elegance and complexity to the wines. Climate: owing to the proximity of the Mediterranean sea, the western part of the Chianti region has a milder climate resulting in a good balance of the wines.
Vinification and Ageing Yeld for hectares: 9 tons/ha - 1,45 kg per plant Harvesting Period: September Harvestic Method: Manual
Vinification: Fruit was fermented with indigenous yeasts. The wine then went through a bladder press before ageing in cement and large untoasted oak casks. Malolactic fermentation occurred naturally. The grapes were destemmed and gently crushed then fermented in concrete tanks just with their native yeasts, after two weeks they were pressed and the wine went into large casks and concrete tanks to do the ageing. Tasting Notes: Deep garnet red. On the nose, dried oregano aromas are entwined with dark and red cherries. Ripe cherries on the palate are balanced with grainy tannins so typical of traditional Chianti, with a vibrant, fresh acidity on the finish.