10% Canaiolo & Colorino.
The old vines are biodynamically farmed and very low-yielding. The bunches are harvested by hand and destemmed but not crushed and put into old concrete tanks that are 3/4-filled; the spontaneous fermentation with indigenous yeasts is thus partly carbonic. Maceration extends up to 3-4 weeks. Aging takes place in a combination of tanks and old casks. Sulfur is not used at all, and there is no fining or filtering. The reds are aged in bottle for years before release: to wit, the current release in 2019 is 2014.This is an ultra-old-school style of Chianti and did not always make the Chianti Classico or, later, the Rufina DOCG cut, so it is bottled as IGT Rosso Toscano named "Liber".