The 2020 season in Chianti Classico began with a mild and dry winter, characterized only in the final part of March by a short cold period. These climatic conditions led to a significant advance in the budding of the plants, without however compromising their growth, which occurred optimally thanks to an averagely rainy and rather cool second part of spring. The summer was hot but without excessive temperatures and with some rainfall which allowed the bunches to develop perfectly. The month of September, during which the harvest operations began, was characterized especially in the final part by an intensification of rains which, however, did not affect the quality of the harvest: these rainfalls helped to best complete the phenolic maturation of the grapes. The harvest began with the Sangiovese in the second half of September and ended in the first week of October with the other complementary varieties.
The grapes, after being destemmed and softly pressed, were transferred to stainless steel tanks where alcoholic fermentation took place at a controlled temperature never exceeding 28-30°C. Maceration lasted approximately 10-14 days, during which mechanical interventions were carried out aimed at the controlled extraction of aromas, structure and sweet tannins. At the end of the malolactic fermentation, carried out in stainless steel tanks for the Sangiovese and for some lots of the other varieties in second and third passage barriques, the various masses were assembled and continued their refinement in wood, mainly in large and partly in barrique, until the end of spring 2022. Bottling began in August 2022.