The estate in Cipresseta, near the winery at Gaggiano, whose slender trees
adorn the artistic label, is known to local farmers as San Lorenzo.
Sangiovese, complementary varieties.
The rolling hills of Chianti, with centuries of winemaking tradition.
250–350 metres above sea level
TYPE OF SOIL
Limestone-calcareous soil with presence of alberese.
Guyot and spurred cordon.
Harvested between late September and early October.
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 temperaturecontrolled
fermentation (25–27 °C).
Subsequently, the wine ages in the cellar for a short period to bring out its
fresh, velvety nature to the full.
Ruby hue with purple nuances, tending to garnet over time. On the nose,
marked berry aromas join forces with floral hints of Parma violet and
gladiolus. In the mouth, we find rounded, clean, full flavour, with a wellmanaged
tannic finish and attractive, lingering notes of wild berry jam
3 years in bottle laid down in a dark cellar.
Pasta dishes with meat sauces, cured meats, poultry, lamb, kid, pecorino