The estate in Cipresseta, near the winery at Gaggiano, whose slender trees adorn the artistic label, is known to local farmers as San Lorenzo.
VARIETIES
Sangiovese, complementary varieties.
PRODUCTION DISTRICT
The rolling hills of Chianti, with centuries of winemaking tradition.
TYPE OF SOIL
Limestone-calcareous soil with presence of alberese.
TRAINING SYSTEM
Guyot and spurred cordon.
HARVEST
Harvested between late September and early October.
WINEMAKING METHOD
After three–four weeks of cold pre-fermentation, the perfectly ripe, healthy clusters are traditionally fermented with maceration on the skins. Judicious pumping-over is performed during the phase of temperature controlled fermentation (25–27 °C).
AGEING
Subsequently, the wine ages in the cellar for a short period to bring out its fresh, velvety nature to the full.
RECOMMENDED CELLARING
3 years in bottle laid down in a dark cellar.
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