The estate in Cipresseta, near the winery at Gaggiano, whose slender trees adorn the artistic label, is known to local farmers as San Lorenzo.
 
VARIETIES: Sangiovese, complementary varieties.
PRODUCTION DISTRICT: The rolling hills of Chianti, with centuries of winemaking tradition.
ALTITUDE: 250–350 metres above sea level
TYPE OF SOIL: Limestone-calcareous soil with presence of alberese.
TRAINING SYSTEM: Guyot and spurred cordon.
HARVEST: Harvested between late September and early October.
WINEMAKING METHOD: After three–four weeks of cold pre-fermentation, the perfectly ripe, healthy clusters are traditionally fermented with maceration on the skins. Judicious pumping-over is performed during the phase of temperature- controlled fermentation (25–27 °C).
AGEING: Subsequently, the wine ages in the cellar for a short period to bring out its fresh, velvety nature to the full.
SENSORY PROFILE: Ruby hue with purple nuances, tending to garnet over time. On the nose, marked berry aromas join forces with floral hints of Parma violet and gladiolus. In the mouth, we find rounded, clean, full flavour, with a well- managed tannic finish and attractive, lingering notes of wild berry jam and almond.
ALCOHOL: 14.0% vol*
(* Depending on the year, the analytical values may vary slightly)
RECOMMENDED CELLARING: 3 years in bottle laid down in a dark cellar.
FOOD PAIRING: Pasta dishes with meat sauces, cured meats, poultry, lamb, kid, pecorino cheese.