The “Superiore” designation signifi es stricter government regulations requiring lower yields and great plant density in the vineyards, and slightly higher levels of alcohol and fruit extraction.
Calcareous with a mixture of sand and clay.
Maceration with the skins for 8 days in temperature controlled stainless steel, followed by pressing and fermentation.
The wine then undergoes malolactic fermentation and is then aged for 4 to 5 months in barriques followed by extended bottle aging.
Fruit-forward aromas with some fl oral notes.
Round with well balanced acidity and fruit.
Ideal with red-sauced pastas, roasted or grilled meats, and aged cheeses.
Tuscan hills of the delimited Chianti D.O.C.G. zone
75% Sangiovese and
25% Cabernet Sauvignon
and Canaiolo Nero
Alcohol 13.3% Vol
Total Acidity 5.2 g/l