Made from 95% Sangioveto and 5% Canaiolo harvested from estate vineyards located 1,200 feet above sea level, in the heart of Chianti Classico. After harvest, the grapes are crushed, de-stemmed and macerated in contact with the skins for 15-20 days. Once fermentation is complete, the wine is transferred to 225 and 500 liter barrels for seven months.