Though Campanaio (a blend of 50% Merlot and 50% Cabernet Sauvignon) is made from grapes more familiar to the Chianti area, it is also the result of scrupulous attention originating with the choice of the plant. The training is spurred cordon and the maximum production per vine is never more than one and a half pounds of grapes. The fermentation occurs in temperature-controlled, stainless steel tanks for about two weeks. Malolactic fermentation and aging are carried out in barriques for an additional 12 months. These barriques are 50% French oak (Allier) and 50% American oak. The structure and complexity of this wine are immediately perceived on the palate. The oak aging softens the tannins and imparts elegance to the wine