The Buondonno Chianti Classico Casavecchia alla Piazza is obtained from selected Sangiovese grapes from the Casavecchia, Sicelle and Sicellino vineyards and is strongly expressive of the territory from which it originates.
Spontaneous fermentation with indigenous yeasts takes place in steel and cement vats with a stay on the skins for at least 20 days with repeated pumping over and punching down
Aged in small and medium sized oak barrels for about a year during which the malolactic fermentation also takes place. Assembled in concrete vats, it is bottled, where it rests for at least three months.
