Silty loam soil without skeleton, mainly exposed north/south, on the hills of Valdarno di Sopra at an average height of 295 m above sea level.

Low spurred cordon training system, the 1992 vineyards have 3300 vines per hectare, the 2002 vineyards have 5000 vines per hectare.

Sangiovese – Sangiovese Grosso, main clones F9, AP1, R24, B2, B3, B4, Janus 20, rootstock SO4, R140. Sixty-three hectoliters are produced per hectare.

The harvest is manual and is generally carried out from mid-September onwards.

Vinfication: After destemming, red vinification takes place with fermentation in steel at a controlled temperature. Fermentations last from eighteen to thirty days depending on the clone and the quality of the grape in relation to the vintage. The first masses are made during racking, and blends are created during racking, dividing the product by organoleptic quality. The wine is then matured in the winter in concrete barrels. Generally it is bottled at least ten months after the harvest; followed by bottle refinement for a further three months.

12,5/13,5 %

Chianti Campo del Monte is a ruby ​​red wine with violet reflections with aromas of red fruit, with a marked morello cherry and floral notes of violet. In the mouth it is fresh and savory with a flavor of cherry, blackberry and a light black pepper. It is a fairly tannic and quite persistent wine; Depending on the vintage, it presents excellent bodies and good harmony and finesse.

20° C