Tuscan hills of the delimited Chianti D.O.C.G. zone. The soil is 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. The “Superiore” designation signifies stricter government
regulations regarding production and aging requirements than Chianti.
Color: Intense ruby red.
Bouquet: Fruit-forward aromas with some floral notes.
Taste: Round with well balanced acidity and fruit.
Ideal with red-sauced pastas, roasted or grilled meats, and aged cheeses.