The vineyards have a density of between 3,400 and 4,500 vines per hectare and the growing is unilateral cordon-pruned.
The vineyards are located at an altitude of around 400 metres.

At Castelnuovo Berardenga, 40 hectares of vineyard are used for the production of Chianti Superiore, mostly planted with Sangiovese, and partly with Merlot and Cabernet Sauvignon, along with around 2 hectares of Malvasia and Trebbiano for the production of Vinsanto del Chianti.

The vineyards have a density of between 3,400 and 6,200 vines per hectare and chiefly use unilateral cordon pruned vines, with a minor use of Gouyot.

The vineyards are located at an altitude between 300 and 350 metres.

在基安蒂拉达对葡萄园中的葡萄经过精心人工挑选，而在卡斯特诺沃贝拉丹加收获的目的是提高葡萄的新鲜度和芳香的特征。

在酿酒过程中使用不锈钢罐体，配有必要的高科技生产工艺所需的设备，古典基安蒂、特级基安蒂和超级托斯卡纳葡萄采用不同的去梗和软压程序。

葡萄酒是在27 ℃至30 ℃温度的不锈钢罐中发酵。在果皮上的停留时间各不相同，以增强古典基安蒂葡萄酒的优雅、特级基安蒂 的清新感和超级托斯卡纳酒的丰富结构。

随后，这些葡萄酒在地下酒窖中陈化，在橡木桶和木桶中轮流陈酿。

取而代之的是，古典而精致的Vin Santo del Chianti的葡萄是在传统的50升卡拉特里中陈酿。

At Radda in Chianti, the grapes from the vineyard are carefully selected manually, whereas at Castelnuovo Berardenga the aim of the harvest is to enhance the freshness and the aromas of the grapes.

Stainless steel tanks are used for the winemaking process, which are equipped with the necessary features to and ensure a highly technological production process. The destemming and soft pressing procedures differ respectively for Chianti Classic, Chianti Superiore and Supertuscan grapes.

The wines are fermented in stainless steel tanks at a temperature of between 27° C and 30° C. The stay on the skins varies so as to highlight elegance of Chianti Classico, the freshness of Chianti Superiore and the rich structure of Supertuscan.

The wines are then aged in an underground cellar on a rotation basis oak barrels and French oak barriques.

The process is different for the classic and prestigious Vinsanto del Chianti, where the grapes are aged in traditional 50 litre barrels called “Caratelli”