Grape variety or blend: percentages.

Sangiovese: 80-85%; Colorino, Canaiolo and complementary grape varieties: 15-20%

Vinification: phases, times and temperatures.

Selection of the bunches in the vineyard; repeated daily pumping over for at least 20 days, at temperatures mainly between 28 and 32°C.

Maturing/ageing
phases, times and containers used:
Storage in vitreous cement tanks until malolactic fermentation is completed.

Vintage Chianti Classico is aged for at least one year in stainless steel and medium-sized barrels; ageing in the bottle: 2/3.

Sensorial analysis:
Colour: deep ruby tending towards garnet with age Perfume: fruity Flavour: full and harmonious Serving temperature: 19°
Serve with: roasts, red meat, game and cheese .