Founded around the 70s thanks to the vision of four families of Roman origin, with the aim of revitalizing the area and the vineyards and giving the Chianti Classico the fame it once had. The vineyards extend over an area of about 75 hectares at an altitude ranging from 475-520 m which are the cradle for wines of character. Today the leadership of the company is entrusted to Lorenza Sebasti, daughter of one of the owner family who has taken over the management of the company since 1993. Today it is affirmed among the most dynamic realities of the Chianti Classico, capable of blending together local grapes with international vines, for results of elegance and finesse both in the mouth and on the nose.
Only the best grapes from the two parcels of the L’apparita vineyard, right above the other famous Bellavista vineyard, contribute to the production of this Supertuscan. The particular conformation of the clay-rich soil is able to give great complexity to this wine. The harvest usually takes place around mid-September. Fermentation was induced with indigenous yeasts and carried out at a controlled temperature, around 30/33°C and the wine undergoes numerous pumping over for about 28 days. The wine undergoes malolactic fermentation in barriques. The wine also undergoes the aging period in barriques, half new and half used, for about 14 months; in particular this procedure will give great complexity and aromatic caliber to the wine.
It has an intense, very dark, impenetrable ruby red colour. On the nose sensations of very ripe red fruit and almost in alcohol. The distinctive feature of this wine, however, is certainly identified in the elegant final spiciness but above all in the great minerality and balsamic note deriving from the type of grape variety and the soil, which complete a bouquet worthy of a great wine. Soft and powerful in the mouth, enveloping, more acid and tannic and long finish, which pleasantly accompanies the end of the sip. Masterful.
Is it really important what we pair with such a wine? However, it lends itself to pairing with second courses of meat cooked for a long time and tasty: braised meats, baked duck, suckling pig or very aged cheeses.