90% Sangiovese/10% Canaiolo & Colorino (co-planted as is traditional in Chianti). Silvio has two separate properties: both are in the San Casciano zone of Chianti Classico but are quite different in nature. The original family-owned vineyard, generally referred to as "Montesecondo", is the lower-altitude, warmer, flatter, more-clay-rich one in the town of Cerbaia and has been farmed organically for decades and is now fully biodynamic. The second is a higher-altitude, more sloped, cooler, limestone-forward group of vineyards in the village of Vignano, for which Silvio has a long-term arrangement to farm. The fruit for his Chianti Classico is typically blend of both sites, with the impact of the higher-toned, higher-acid fruit from Vignano felt in the lift in the final wine; due to nearly total loss from spring frost in the lower-altitude Montesecondo vineyard in 2017, this vintage, which then turned into a drought, is almost exclusively the high-altitude Vignano fruit. There is never irrigation at either property, no matter the conditions.
The grapes are hand-harvested and mainly destemmed but with some whole clusters in the mix. Pressing is gentle and fermentation with indigenous yeasts spontaneous in concrete tanks. Sulfur usage is minimal. The wine is aged mainly in concrete with a little in 500-liter tonneau or 1500-liter foudre for 1-1.5 years. It is bottled without filtration and released usually in late spring two years after the vintage.