Montecalvi’s vineyards are among the finest in the Chianti Classico area, on sandstone/ clay soil at an altitude of 250 m above sea level and with ideal south/ south-east/ south-west exposures. They farm their vineyards (and all of their estate) organically and sustainably. Not having their own white grapes, they carefully selected both the variety, Vermentino, and the local grower so as to ensure quality and character. For this wine, they ferment one third on the skins for around one week, gently submerging the cap to ensure that the skin-contact character of the wine remains subtle and balanced. Once pressed, this portion is blended back in with the remaining wine and left to complete both alcoholic and malolactic fermentations. After fermentation, the wine is left on heavy lees with occasional batonnage until bottling. Fresh, vibrant, citrus tones and aromatics, but with unique character and depth.