90% Sangiovese/10% Colorino-Canaiuolo. From certified-biodynamic estate vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit comes from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing and limestone-forward and rich in limestone--but the majority, including the Colorino and Canaiuolo, from the lower-lying one. The bunches are harvested by hand and mainly destemmed (though up to 30% may remain as whole clusters depending on the vintage), with the whole berries left uncrushed. The berries and clusters are layered in concrete tanks and fermented spontaneously with natural yeasts and no sulfur or temperature control. Maceration is only 10 days with no extractive techniques, only a submerged cap or cappello sommerso. Around 60% of the wine is aged concrete tank and around 40% in 1500-liter used botti for up to 1.5 years. It is blended and bottled with a small amount of sulfur and without fining or filtering.