The best grapes from the castle vineyards, harvested by hand, are quickly taken to the cellar. After delicately pressing and removing the grapes from the stalks, the alcoholic fermentation in the skins is carried out, in short fermentations, individually monitored with great care, so that the pumping of must over the grape dregs and the shedding are carried out in the ideal measure and times for each must.

The wine, therefore, spontaneously takes the malolactic fermentation to its conclusion, only partly in wood (casks of medium capacity or barriques of new French oak). In the following 18 months before bottling, the wine ages in casks of medium to large capacity – from 15 to 35 hectolitres – and in barriques of French oak of 225 litres.

A wine that rewards the more patient consumer, since it requires a long ageing in bottles.

92 Point Review - Wine Spectator Rich and round, sporting black cherry, raspberry and spice flavors, with dense yet ripe tannins for support. This is balanced and long, presenting a fresh, mineral-laden aftertaste. Drink now through 2023.

92 Point Review - James Suckling Complex and complete red with spices, cinnamon, and dried fruits. Full body, with well-integrated tannins and a clean finish. This is really well done for Gabbiano. Drink now.

Robert Parker Review The 2009 Chianti Classico Riserva is a terrific wine for the money. Dark cherries, plums, tobacco, leather and licorice all flow from this juicy, plush Chianti. Layers of fruit meld together nicely through to the pliant, round finish. Anticipated maturity: 2012-2015.