The wine formerly known as 'Chianti Colli Senesi' - the fruit here comes from one of the highest parcels of the Ragnaie vineyard, above the 600 meter threshold that the consorzio slapped on Brunello and Rosso di Montalcino production, prior to 2016. The wine sees a brief two week maceration on skins before it is racked to Slavonian cask for 12 months, and then a further 6 months in concrete. Fresh and taught, with a nose full of cranberry and cherry layered over dried laurel leaves and wet stone.