La Pevera�is a tribute to the foundation of the Agricultural Chianti Geografico Association in 1961 in Gaiole in Chianti. The name refers to the ancient wooden funnel used to pour wine into oak barrels for aging.  The clusters of Cabernet Sauvignon, Sangiovese and Syrah are harvested and vinified separately in stainless steel containers. Fermentation with maceration allows a gentle extraction of soft tannins and more complex aromatic substances. The resulting wine is placed in ancient concrete vats where it performs the malolactic, then it is transferred to French oak tonneaux where it is aged for 24 months.