The 2007 harvest was one of the best in recent years, thanks to the very mild winter weather and a summer which was dry but not scorching, which allowed an optimal grape ripening with a slight decrease of the amount in favour of a high quality. The Chianti Selezione grapes were harvested during the first week of October, perfectly ripe. After this first operation, the grapes were de-stemmed and then gently pressed in order to ensure maintaining the scents and the integrity of the fruit, they were then introduced in stainless steel tanks, where we proceeded with the vinification phase of the red grapes by macerating the skins for 16-20 days, with a careful management of the extraction process by means of pumping and Délestage at temperatures not exceeding 29°C. Sometimes, a partial subtraction of the liquid is carried out in order to optimise the extraction of the colouring substances and tannins. Once the alcoholic fermentation is completed, the wine is transferred and stored in steel and concrete tanks where the malolactic fermentation takes place with a subsequent ageing period of 36 months. The wine was then bottled, where it undergoes a further refinement of 12 months before being marketed.