Wine produced by extracting must from the Chianti Classico, Riserva, Percarlo and La Ricolma tanks, usually taken 12/24 hours after placing the grapes in the tank and to a lesser extent from Sangiovese, Merlot and Canaiolo grapes harvested early. The must is fermented for 10/12 days with the addition of approximately 10% of fresh destemmed grapes. During fermentation the temperature is maintained within 23° and the must is mixed daily. The product has a dark pink color and medium concentration.

Exquisite in every sip, this wine demonstrates a masterful artistry that transcends conventional boundaries, skillfully navigating the delicate balance between rosé and light red with unparalleled finesse. Beyond the technical brilliance of winemaking, it is the vintner's discerning touch that elevates this creation, artfully layering character and flavor that sets it apart. In the realm of classifications, whether Light Red or Rosé, such distinctions become inconsequential in the face of this truly exceptional and sophisticated wine.