Archetypal Chianti with brambly fruit, including notes of blackberry, plum and sour cherry fruit, as well as cedary, spicy aromas. The palate has more sour cherry and plum, with spice, pepper, liquorice and tarry flavours. This wine has a rich and satisfying finish.

This long established estate in the south of Chianti Classico consistently produces very classic and quietly impressive wines. The vineyards are all mature (25 years plus), relatively high altitude and very well sited. Low yields are very much the order of the day and vinification is traditional and very conducive to emphasising classic Sangiovese flavours and the terroir of the region around Berardenga.

The grapes come only from Villa la Pagliaia's 350-400m altitude vineyards in the Chianti Classico zone and are hand-picked. The vines are on average 25 years old - yielding about 1.5kg of fruit per vine - 'guyot' trained and planted in pliocene soil with 25% rocky clay.

Fermentation and maceration on the skins is carried out at a controlled temperature of 28 to 30 degrees Centigrade and lasts for 18 to 20 days. This helps to extract the required amount of fruit, colour and tannins. This is followed by a malolactic fermentation in stainless steel. The wine is matured for 24 months in Slavonian oak barrels. Maturation - 2 years in total in Slavonian oak casks. Suitable for vegetarians.

Great with grilled or roast meats and steaks as well as sharp, mature cheeses.