The grapes that give life to this Chianti Classico are sourced primarily from Tenuta di Capraia's 10 hectares of vineyards located in Localita Canale, within the commune of Castellina in Chianti. The estate forms a single body of land with a beautiful southern exposure at about 300 meters above sea level. The medium-textured soils are deep and fertile, with a notable presence of clay that enhances both structure and balance in the resulting wines.

This Chianti Classico pairs beautifully with white and red meats, as well as medium-aged cheeses. It complements classic Tuscan dishes and rustic Mediterranean cuisine, enhancing flavors with its bright acidity and balanced structure.

Chianti Classico Tenuta di Capraia presents excellent complexity and structure, displaying a vivid red color with violet reflections. The nose is intense and expressive, rich in fruity and vinous aromas, led by notes of ripe cherry and hints of fresh herbs. On the palate, the wine is well-balanced, with lively tannins perfectly integrated into its fruit-driven core. A fresh and persistent finish highlights its harmonious combination of elegance and depth.

The vineyards, covering approximately 10.4 hectares, are composed mainly of Sangiovese with smaller percentages of Ciliegiolo and other traditional red varieties. The terrain is rich in clay and Galestro stone, offering ideal drainage and minerality. Vine age varies from new plantings to 35-year-old vines, all cultivated using spur and cane pruning. With an average density of 5,000 vines per hectare and yields of about 1.2 kg per plant, the vineyards sit at an altitude of 300 m, benefitting from diverse exposures that contribute to complexity and aromatic depth. Harvest takes place between the second half of September and the first half of October.

After careful hand selection, the grapes undergo maceration at approximately 28C for 10–12 days to ensure optimal extraction of color and tannins. The wine then completes malolactic fermentation in stainless steel tanks to preserve freshness and varietal character. Aging takes place for at least one year in traditional Chianti barrels, followed by an additional three months in stainless steel and a further six months of bottle refinement before release. Annual production averages around 150,000 bottles.