Grape blend: Pugnitello, Malvasia Nera, Aleatico, Colorina, Sangiovese
Aged: 24 months in barriques and 12 months in oak casks
Alcohol content: 13.5% vol
Acidity: 5.41 g/l
Residual sugars: 8.2 g/l
The five grape varieties that make up this intense and velvety red wine have always typically been used for Chianti. They grow around the farmstead after which the wine is named, in stony, mineral soil, a schistose Galestro resulting from centuries of erosion. The 2020 season was so dry that it allowed us to let the Sangiovese and Malvasia Nera dry out directly on the vines, so that they had a high concentration of sugars when picked. The other grapes were vinified using the classic method. Malolactic fermentation took place after the five base wines had been “assembled”, then the final blend rested for two years in barriques and one in large oak casks. The wine continued to ferment slightly, until leaving a reduced natural residual sugar content (as occurs with Amarone). It then aged in the bottle for another 12 months.
Tasting – Colour: almost impenetrable purple red, with violet highlights. The nose: coffee powder, plain chocolate and hazelnut, all enriched by vanilla from the wood. In the mouth: velvety, it fills every corner of the mouth and brings out a rich sensation of sweet and aromatic flavours. The persistence is extremely long and lingers in your memory.
Wine and Food Pairing – Thanks to its robust body, it’s perfect for important meals and the classic dishes served during Sunday lunches: braised, roast, stewed and slow-cooked meat in general, risotto with mushrooms or “alla Milanese”, pappardelle with wild boar sauce... but it’s also perfect enjoyed on its own, as a pleasant way to end a day.
Awards – Best of Show Toscana Red and Grand Gold Medal for the 2019 vintage at the Mundus Vini Spring Tasting 2025, Neustadt, Germany – 97/100 points for the 2019 vintage at the Wine System International Organic Wine Award 2024, Frasdorf, Germany