The Fontalloro or Poggio al Sole vineyard, within Chianti Classico, and the Casalino and Arcidossino vineyards, within the Chianti Colli Senesi appellation.
Southwest at 400 m in elevation.
Markedly calcareous in Chianti Classico and predominantly loamy and sandy bordering the Crete senesi.
Practicing biodynamic. Hand-harvested.
After de-stemming and pressing, 28-30oC fermentation with automatic daily punch-downs, followed by 16-20 day maceration.
The wine was then drawn off, underwent malolactic fermentation, and went into barriques in March-April for 18-20 months. It was blended in stainless steel, then aged in glass 8-12 months.
3,335 cases made.
Field Publication Computed: