In the hills of Chianti Classico, we find the small picturesque town of Granaio, where farmers once provided wheat for the mills. This is the reason for the wheatear and the gate on the label, that give this wine a unique personality.
 
VARIETIES: Sangiovese, complementary varieties.
PRODUCTION DISTRICT: Vineyards among the municipalities of Castellina in Chianti and Barberino.
ALTITUDE: 300–400 metres above sea level.
TYPE OF SOIL: Well-exposed, medium-textures, rich in alberese and galestro.
TRAINING SYSTEM: Spurred cordon and Guyot.
HARVEST: Perfectly healthy clusters harvested before September 20th..
WINEMAKING METHOD: The grapes, carefully harvested at the right degree of ripeness, are fermented on the skins after a few days of pre-fermentative cold maceration. Slow temperature-controlled fermentation is accompanied by judicious pumping over that gives the wine aromas and backbone.
AGEING: Subsequent ageing continues in barrels, which provide harmony and softness.
SENSORY PROFILE: Ruby colour, followed by an intense, complex nose, regaling generous fruit, with wild berries and ripe grape to the fore, swathed in elegant notes of vanilla, gladiolus and violet. The clean-tasting, confident, attractive palate is velvety but persistent, with a well-defined finish of fruit preserve and almond.
ALCOHOL: 14.0% vol*
(* Depending on the year, the analytical values may vary slightly)
RECOMMENDED CELLARING: 6 years in bottle laid down in a dark cellar.
FOOD PAIRING: Baked pasta, roasts, game, grilled meats, mature cheeses.