Vineyard: Vigneto Rancia, located in the commune of Castelnuovo Berardenga, northeast of Siena and in the southern part of the Chianti Classico production area.
Orientation: Rancia is at an altitude of 400 metres with a good, south-facing exposure. It covers about 6 hectares (2.4 acres).
Soil: Quartzitic blue-grey sandstone, stratified sand and calcareous alberese mixed with alluvial pebbles. Limestone-sand marl galestro in the higher areas.
Viticulture: New plantings in recent years have utilised the massal selection genetic material gathered from the old Rancia vineyard. Simple Guyot with an average yield of 40-45 hl/ha (2.3-2.6 tons/acre).
Vinification: Grapes de-stemmed and crushed, then fermented at 28-30°C, with automatic daily punch-downs, followed by 12-15-day maceration.
Aging: At end of fermentation, wine goes into small and medium oak barrels in March-April for 12-18 months’ maturation. The lots are blended and bottled, with 6-10 months’ ageing in glass.