San Ferdinando’s Chianti ‘Il Gargaiolo’ takes its name from the eponymous stream that runs along the Sangiovese vineyard. 

This vintage, the blend is 85% Sangiovese, 10% Ciliegiolo, and 5% ancient co-planted varietals; the grapes come from vineyards at 350m, facing south-southeast on light sandy topsoil with compact grey clay about 20cm beneath. The vines were planted in 2006. The Ciliegiolo was harvested at the end of September at 7,000kg/ha (about 49hl/ha) and the Sangiovese in the beginning of October at 8,500kg/ha (about 59hl/ha).  There was then a selection of the best bunches in the cellar.

The grapes are mostly destemmed (there are about 10-15% whole clusters) and gently pressed.  The two varieties are fermented in stainless steel separately and spontaneously, with macerations lasting 10-12 days for the Ciliegiolo and 12-13 days for the Sangiovese.  Aging took place in used French oak botti of 2300-2500L for 4-6 month. There was no fining, but a wide filtration.  SO2 levels are 35mg/L total; aged six months in bottle before release.  6,500 bottles produced.