Fattoria Le Masse

At Fattoria Le Masse in Barberino Tavarnelle, Sangiovese grapes are harvested in late August to preserve their natural acidity and freshness. The fruit undergoes gentle whole-bunch pressing, then ferments with indigenous yeasts in steel tanks without temperature control before spring bottling. This low-intervention approach yields Chianti Classico wines of distinctive character, where the terroir of Florence's hills speaks clearly through minimal winemaking intervention.

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