he has been working on a 1 ha field facing south-east at an altitude of 400 meters in Badia a Passignano in western Chianti Classico to make the ultimate Sangiovese for him

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The wine is made according to the classic method (the Champagne method) and is fermented in the bottle for 18 months

Delicate floral aromas such as white lilies and jasmine highlight the wine's elegance and complexity

Den malolaktiske gæring fortsætter i fem måneder hvorefter vinen aldres på store slavonske egetræsfade på 15-20 hektoliter i 42 måneder

Lodali Grappa di Barolo he has been working onLodalis Moscato grappa is distilled from the press remains from the Mascato wine.