The noble Conti Serristori family is one of the oldest and most famous in Florence. Its ties with the world of wine date back to 1693 when Antonio di Luigi Serristori, a senator of the Republic of Florence married Cassandra dè Ricci, daughter of Ippolita Machiavelli and the last direct descendent of the famous Niccolò. She brought a dowry that included a farm with vineyards and olive groves where the family wines are still made.
PRODUCTION DISTRICT: Hillside plots in the Chianti area.
ALTITUDE: Average altitude: 300–350 metres above sea level.
SOIL TYPE: Tuffstone and alberese, medium-texture soil, both typical of Tuscan’s best growing areas.
TRAINING SYSTEM: Guyot and spurred cordon.
HARVEST: September to October.
WINEMAKING METHOD: Red winemaking method, with skins maceration and frequent pumpingover. Fermentation with cultured yeasts, takes place at a controlled temperature. The wine is aged in stainless steel and concrete, and further matures in bottles before release.
SENSORY PROFILE: Ruby red colour. Heady, fragrant and vibrant nose with pleasing hints of raspberries, wild strawberries and Parma violets. Tangy, forthright, harmonious flavour finishing on distinct and lively lingering notes of blackberries and almonds.
RECOMMENDED CELLARING: 3 years in bottles laid down in a cool, dark place.
FOOD PAIRING: Typical Tuscan first courses (ribollita, pappardelle), mixed grilled and roasted meats, sheep’s milk cheese.