||5% Colorino, 5% Merlot, 90% Sangiovese
||Selection of grapes in the field; daily repeated mounting operations, for a minimum of 20 days, with temperatures between 26 ° and 30 °.
||Stop in vitrified cement tanks until completion of malolactic fermentation. Chianti Classico vintage is aged for at least one year in stainless steel and barrels of medium capacity '; aging in bottle: 2/3.
||Roasts, red meats, game, cheeses.