Just a delicious, jubey red that Justin Bubb aptly describes as a "Beaujolais from Italy".
This was the first Chianti, as far as we know, to be bottled under screwcap and offered in a Burgundy-shaped bottle (of course others have now followed). Quality fruit, sourced from a southwest-facing vineyard in Vinci (near Empoli) elevates this to a status that far exceeds what you'd normally expect at this price point.
The winemaking took two paths. The first was whole-bunch fermentation with roughly 50% carbonic maceration, raised in concrete vats for six months. A second ferment was de-stemmed and matured in concrete for eight months.