This wine represents the Sangiovese soul of this Chianti area. Per tradition, there is a small part of Canaiolo and Ciliegiolo (5%) blended with the Sangiovese (95%). The spontaneous fermentation and long maceration take place in cement tanks. After the first winter, they pass the wine into old oak barrels for 18 to 24 months and then, at least two years in bottle before the wine's release. Unfiltered with a small amount of sulfites added at bottling (total sulfites are always below 10mg/lt.)