Lots of undergrowth and wild herbal notes and firm tannin, surprisingly elegant. Vibrant acidity drives the flavors of black cherry, tobacco, earth and minerals to a lingering finish. Villa Cafaggio covers approximately 60 hectares, of which 30 are cultivated as vineyards and approximately 3 as olive groves. The rest is forest. Located in the hamlet of Greve in Chianti, in Panzano the estate is nestled in the 'Conca d'Or' an area recognized as the best zone for producing Chianti Classico. Manual harvesting in the first ten days of October, alcoholic fermentation at a controlled temperature in stainless steel tanks, breaking and wetting of the cap of pomace by manual punching and pumping over in air, long maceration after alcohol with the cap immersed. The maturation for 18 months in 225 liter barrels of French oak Sylvain and Taransaud second and third passage (medium roasting), within which spontaneous malolactic fermentation takes place. Further maturation in cement tanks for 12 months and for 6 months in the bottle before release.