Each variety of grape is harvested, destemmed and pressed individually. Then it is brought to stainless steel tanks. The alcoholic fermentation is made at the controlled temperature of 26-28° to enhance its aroma and preserve its floral and fruity scent. The maceration lasts about 10 days for the Sangiovese and about 15 days for Merlot and Syrah. It is run through mechanical operations aimed at having soft and sweet tannins. By the end of the winter, after the malolactic fermentation, the wine is put together into Slovonian oak barrels to age for about 9 months. Some of the wine is put into barriques.
Ruby-red colour with violet shades, it has a floral and red fruits scent: the violet, cherry and raspberry shades are well mixed together with its toasty shade. Its flavour is smooth and sapid, typical of the Sangiovese grapes.
First courses with ragu, dark meat, roasted meat, aged cheese.
|Denomination||Chianti Classico DOCG|
|Service temperature||18 °C|
|Harvest period||Second half of September|
|Hectare production (q/h)||70|
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