Clay is the major component as well as fragmented rock in the form of stone. A selection of the best Sangiovese and Ciliegiolo grapes, identied uniquely with the region of Tuscany, are used in this Chianti. The fruit is processed in steel tanks and undergo a long maceration period. From here traditional techniques called “Governo All’Uso Toscano” are used. This consists of introducing a second fermentation to the winemaking process by adding a selection of withered Sangiovese grapes.This gives the wine intense red fruit aromas and a full, harmonic taste and deep color.