The estate’s viticulture is centered in San Casciano in Val di Pesa, where 43 hectares are dedicated to the region's quintessential grape: Sangiovese. Situated at an altitude of 270 meters, the vines thrive in unique soil composed of weathered Chianti boulders and sand, characterized by a sub-acidic pH and an absence of limestone. As a member of the Chianti Classico Consortium, Villa Mangiacane employs meticulous production methods to ensure quality. This 100% Sangiovese wine undergoes a sophisticated aging process: 30% of the blend refines in new 500-liter French wooden tonneaux for 12 months, followed by four months in Tava amphora, while the remainder ages in second-passage tonneaux. The process concludes with a final nine months of bottle refinement to achieve perfect balance.