The hillsides of Tuscany are as diverse in soils as they are altitudes. However, the majority of vineyards consist of soils that are rich in calcareous clay, limestone and fragmented rock. A selection of hand-picked Sangiovese and Merlot grapes are used to create our Chianti Classico. Each lot is processed and fermented separately in order to maintain the integrity of each varietal. The fruit undergoes maceration without stalks for 10-12 days. Malolactic fermentation for each lot occurs in stainless steel tanks followed by 15 months of aging split between oak barrels and tonneaux. After maturation is complete the wine is blended and ltered before being bottled.