La Debuttante 2023 – Clivo Altura

From three crus in Chianti Classico: Vagliagli (terraces on bedrock), Rignana in Panzano (clay and limestone, structure), and Montefiridolfi (ancient fluvial deposits, complexity and depth). 30% whole bunch, 70% whole berry, spontaneous fermentation, 24 days of light extraction maceration. Then 16 months in tonneaux and large barrels. Again, no filtration, at least one year in bottle. Deep and complete Sangiovese: the verticality of the altitude is combined with substance and structure, there is complexity and structure without losing elegance.