From Sangiovese and Canaiolo grapes, typifies the youthful, charm and characteristic liveliness of Chianti. The vineyard was named Scassino from “scassoa t (stony soil), because of the stony nature of its terrain - characteristic of the best winegrowing areas in the heart of Tuscany - which makes the soil difficult to cultivate, but ensures superb quality of fruit . The production is approximately 85,000 bottles a year.
Vinification:The grapes are hand picked which takes place from end September to mid October. Skin maceration is carried out for a medium duration of approximatly 12-14 days in steel vats. Alcoholic fermentation lasts around 12 days, and is followed by malolactic fermentation. The wine is then aged in Slovenian oak barrels for 8 month before being bottled.
This is a more forward, youthful Sangiovese varietal exhibiting a distinct individual personality, with hints of raspberries and blueberries on the nose, good body and well balanced components on the palate, combining structure and breeding with great versatility with food.