Badiòla

The grapes come from the La Badiola vineyard site near Radda in Chianti at an altitude of 570 metres, with south-eastern and south-western exposures. The soils consist mainly of Galestro and sandstone with a mixed proportion of coarse fragments. The hand-picked grapes are fermented in conical stainless-steel vessels; the stated temperature is 26–28 °C, with 17 days of skin contact. The wine then matures for 16 months in 500-litre French oak barrels, 30 percent of which are new, followed by a further five months in concrete tanks. Freshness, elegance and aromas of red fruit and woodland berries are noted. No information is provided on spontaneous fermentation, filtration or vegan production.