“La Salita” (the steeps, or the ascent) is a commonly used technique in Tuscany to describe the sharp, steep hills found around Florence, Siena and Pisa. La Salita is from the hillside vineyards around the village of Terricciola, located on the Eastern grade of Chianti, between Siena and Pisa. Soils of the eastern grade are mostly limestone and clay with a high percentage of loose seashells. The low ph soils add vibrancy and minerality to the wine. The wine is fermented in temperature-controlled stainless steel, aged 12 months in 2nd and 3rd passage French Oak Barrique. It is then bottled unfiltered, 800 cases produced.