Grapes: 100% Sangiovese Toscano.
Vineyard area: the grapes for the Riserva are grown exclusively on the south facing slopes of the ancient Villa Cafaggio estate in Panzano at the heart of Chianti Classico. The vineyards have a density of 5.000 vines per hectare, with a maximum of 1,2 kilos of grapes per vine. Production is strictly controlled by crop thinning.
Harvest: all grapes are hand picked and carefully selected in early to mid October.
Vinification: the grapes are de-stemmed and soft crushed in order to cause the least possible damage to the skins, resulting in for optimum colour extraction and soft tannins. Delestage is carried out at the start of fermentation and frequent remontage takes place in the later stages of fermentation as well as after fermentation is complete, in order to achieve maximum colour extraction and soft tannins. Fermentation takes place in temperature-controlled conditions in stainless steel for 8-10 days at 30° C for 24 to 36 hours, then lowered to 25-27° C. Micro-oxygenation is used at several different stages throughout vinification. The juice remains on the skins for 2-3 weeks. Malolactic fermentation takes place in French oak barriques, immediately after the alcoholic fermermentation.
Ageing: the wine is aged for 18 months in French oak barriques. Then the wine is aged for 5-6 months in bottle before release.
Production: total production is of 50.000 bottles per vintage.