When we first tasted the cellar’s wines, our favourite became Cavarchione. The core Chianti Classico style on a higher level, with denser structure, really delicious oak and ripeness. Last year, we couldn’t get any of the 3,000-bottle release, but this year we ordered some as soon as it became available, which is how 120 bottles arrived with our March shipment. 100% Sangiovese from a 6-hectare, organically cultivated vineyard that was planted in 2009-2010. Following the harvest and the selection, it was spontaneously fermented in concrete tanks with submerged cap maceration for 45 days (a Piemonte tradition also used by Franz Weninger). The wine is then aged for a year, in 20-30-hectolitre Slavonian barrels, then for another year in the bottle.