90% Sangiovese 10% and other red berry vines, Castello di Gabbiano Chianti Classico is produced according to the most traditional Chianti Classico fermentation processes, on the skins, in tanks at a 28°C controlled temperature. Natural malolactic fermentation in steel tanks. Castillo di Gabbiano Chianti Classico is bottled one year later, after 8/10 months ageing in medium and large capacity French oak casks – from 15 to 50 hectolitres – most of the wine, the remaining in small barrels and steel tanks. The moderate use of the wood, the use of large casks, according to the past experience, allows the wine to preserve the most natural characteristics of the Sangiovese grape, bringing them into harmony: fruitiness, freshness and tannin.