Picconero Toscana IGT

The grapes come from vineyards in Chianti Classico at elevations of 320 to 380 metres, with limestone and clay soils and a high proportion of stony skeletal material. The berries are selected in the vineyard and optically in the cellar, destemmed and placed as whole berries in open French oak barriques. Temperature-controlled fermentation with 30 days of skin contact is initiated with selected yeast strains rather than spontaneously. The wine then matures for 18 months in 100 per cent new French barriques, six months of which are on the fine lees, followed by twelve months of bottle ageing. It shows dark cherry, plum, forest berries, spices, vanilla and liquorice, with a full body, pronounced yet integrated tannins and supportive acidity.