Production zone: the vineyards grow on chianti hills and their riches vinacce (residues of a wine press) of the Chianti Classico are distilled in the full load of their fragrance in one handicraft distillery close to the wine cellar.

Grapes: Sangiovese, Canaiolo, Trebbiano and Malvasia according to ancient Chianti's prescription.

Method of distillation: the vinacce are treated in vapour current with an handicraft alembic of the discontinuous type, realized in branch. The high care during the distillation allows to fully exalt the organoleptic characteristics of the vinacce on process. Sharpening: five months in stainless steel.

Visual aspect: crystalline as well in the transparency as in the tonality of the colour.

Alcool degrees: 42%

Olfactory feeling: intense and rich that reveal a particularly pleasant progressive bouquet, in which to the typical chianti's winey we approach flavours of red berry fruit.

Gustative feelings: pleasantly warm, slide to the palate without jarring notes.

Back olfactory feeling: rich and balanced in its long persistence, express on fruits tones the fine organoleptic characteristics above mentioned in the bouquet.

Temperature of service: 11 - 13°c

Suggested glass: small crystal tulip.