Harvested at the end of September, the Sangiovese grapes are rigorously selected. The clusters are destemmed and the individual berries are selected on the vibrating table and they are gravity fed into the fermentation tank below.
The must ferments for about four weeks with pumping overs and delestage throughout maceration to allow optimal extraction.
After pressing, the new wine passes into another tank to complete the malolactic fermentation while the skins are gently pressed. Once the secondary fermentation is completed, the wine is racked into 300 liter French oak barrels for aging, 30% new and 70% second and third pass barrels.
The Chianti Classico Riserva remains in barrel for 18 months and then passes into 15HL oak casks for six months to soften the tannins. The goal is to create a structured wine with a harmonious balance between fruit and delicate wood. The wine can be aged in the bottle for 10-15 years.