Autumn was very rainy and quite cold. Winter was mild and not particularly rainy. Spring therefore continued with average temperatures and scarce rainfall. What characterized the summer of 2020 was the almost total absence of precipitation, with a total of about 30 mm. No particular vegetative difficulties of the plants were observed in this period, thanks to a careful management of the vineyards and soils. Finally, the month of October displayed all its typical characteristics: lower temperatures during the night, an alternation of rainy and sunny days, which however have allowed an end of the harvest with excellent grape quality.

Fermentation temperature 75-80°F with daily punching. Duration of fermentation and maceration on the skins about 14-16 days. Aged 22 months in 500-litre tonneaux of which 30% new and 70% second passage

Planted in: 2002
Surface Area: 7.62ha
Density: 6.600 plants/ha
Training: spurred cordon
Altitude: 380 m above sea level
Clones: Sangiovese VCR23, VCR5, Brolio
Exposure: Southeast Rootstock: 110R


This cru grows on a clayey-limestone soil that is one of the most representative types of Chianti Classico: a very stony soil, rich in calcium carbonate and clay and poor in organic matter.

Alcohol: 14.5% vol
Total acidity: 6.10 g/l
ph: 3.22
Non-Reducing Extract: 28.25 g/l
Total Polyphenols (in Gallic acid): 2008 g/l

The 2018-2019 vintage followed yet another seasonal trend of its own. The autumn featured mild temperatures and slightly less rain than usual in that period of the year. Winter started off quite mild however January came with temperatures below zero and heavy snowfall at the end of that month. Spring began with rising temperatures, but in May these plummeted with lows below 44-46°F accompanied by daily rains. From early June, a fairly dry and warm period began, with maximum temperatures often above 95°F, but interspersed occasionally by short and intense rains.

Fermentation temperature 75-80°F with daily punching. Duration of fermentation and maceration on the skins about 14-16 days. Aged 22 months in 500-litre tonneaux of which 30% new and 70% second passage

Planted in: 2002
Surface Area: 7.62ha
Density: 6.600 plants/ha
Training: spurred cordon
Altitude: 380 m above sea level
Clones: Sangiovese VCR23, VCR5, Brolio
Exposure: Southeast Rootstock: 110R


This cru grows on a clayey-limestone soil that is one of the most representative types of Chianti Classico: a very stony soil, rich in calcium carbonate and clay and poor in organic matter.

Alcohol: 14% vol
Total acidity: 5.83 g/l
ph: 3.16
Non-Reducing Extract: 27.18 g/l
Total Polyphenols (in Gallic acid): 1767 g/l

Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October.

Fermentation temperature 75°-80°F with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.

Alcohol: 13.5% vol
Total acidity: 5.91 g/l
ph: 3.29
Non-Reducing Extract: 26.20 g/l
Total Polyphenols (in Gallic acid): 1860 g/l

This was an atypical year, perhaps unlike any ever registered. Winter was fairly mild and warm. The frost that arrived on 18/20 April, the drought, the extreme heat that lasted for more than two months, all scorched the earth and the grapevines. For this reason, the leaf removal typically carried out before grape harvest was avoided; instead, the grapevines were left “untidy”, only slightly trimmed, to protect the fruit from the rays of the sun. At the end of August and the first ten days of September, rains came and the temperatures dropped drastically, all the way to the seasonal average.

Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200-kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.

100% Sangiovese

The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. It was rainy, about 440 mm. In the spring, temperatures were average, with the end of May and early June hot but humid. This diminished the fruit set causing a thinning effect in the clusters that was good for the Sangiovese. Two hailstorms at the end of May also led to loss of flowers, thus reducing per-plant growth. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison.  Harvest began in early September, with temperatures mid-to-high for that period of the year during the day and a drop of as much as 10-15°Cat nights, favoring the accumulation of phenolic compounds.

Harvesting and selection of the best grapes in the vineyard by hand. Transport to the winery in 200-kg bins. The grapes are destemmed and transferred by gravity into 100-hl stainless steel open tanks and then inoculated with selected yeasts. Fermentation temperature 24-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.

100% Sangiovese

The growing season of 2014/2015 was quite regular without extreme events. Winter was mild with temperatures falling to freezing only at the end of December and for parts January and February. Although a little cold at the beginning, Spring also showed average temperatures followed by a warm May and June which favored a perfect flowering and veraison. Rainfall was not excessive at only about 6 inches. Summer began earlier, with high temperatures by the end of June recorded at peaks between 93°F and 95°F. July was also particularly warm with peaks at around 104°F. Rainfall was scarce at approximately 4 inches, but ample water supplies during the Winter and Spring months prevented drought stress. September and October showed perfect weather conditions with significant day-to-night temperature ranges favoring the accumulation of color and polyphenols in the grapes.

Thermo-regulated (75.2°F-80°F) stainless still fermentation and maceration for 16-18 days during which a soft pressure is carried out daily. Aging takes place in French barriques and 40% new tonneaux for 21 months.

100% Sangiovese