90% Sangiovese/10% Canaiolo & Colorino. Old concrete tanks are filled 3/4-full with hand-harvested, hand-sorted and destemmed fruit, which is not crushed: the fermentation, with native yeasts only, thus starts as semi-carbonic. Maceration with the skins lasts about three weeks; aging takes place in large, old casks. Bottling does not involve fining or filtering, and sulfur is never employed during vinification or aging. Bottles are aged for many years before release (current vintage as of 2019 is 2011!). This is an ultra-old-school style of Chianti and does not always make the Rufina DOCG cut--such as in 2011, when the wine was declassified to Rosso Toscano and named "Liber".