Description
It is produced on a hilly, loose and deep soil, rich in marine fossils and bones, consisting of clay shale and sand, rich in limestone. It is fermented for 12 days at a temperature of 20-24°C, then macerated for 20 days at 28-29°C in steel tanks. Aged 12-14 months in French oak tonneaux (about 35% new wood) and refined for 12 months in bottles. Made from Sangiovese grapes and other varieties allowed by the regulations. Dark ruby red color with a beautiful fruity and earthy aroma with sensations of underbrush, ripe fruit, humus and hints of wild grass and pepper. With a dense and slightly spicy texture on the palate, it has a sweet approach and a juicy and rhythmic body. It ends on fruit, spice and underbrush notes.
Grapes: 80% Sangiovese, 20% vines allowed by the specifications
Production area: Chianti DOCG, Vinci, Florence
Altitude: 100 m a.s.l.
Type of soil: Hill soil, loose and deep, rich in marine fossils and rock fragments. Marl and sandstone, comprising clay and sand schists, rich in limestone.
Alcohol: 15 % vol.
Fermentation: Alcoholic fermentation for 10-12 days at a temperature of 20-24°C, followed by maceration for 15 days at 28-29°C in steel, using delestage and racking techniques. Subsequent malolactic fermentation, racking and sulphurisation.
Aging: In French oak tonneau wine barrels for 12-14 months, medium bousinage, about 35% new wood. Finishes 12 months in the bottle.
Tasting notes: Dark red in color with a fruity, earthy nose, with notes of wild berries, ripe fruit, humus and a slight hints of grass and pepper. With its dense texture and slightly spicy note, it also has a sweet initial blast and a juicy, rhythmic body. It closes on fruit, spices and wild berries.
Food pairings: Red meats; braised meat, stewed boar, cold cuts and aged cheeses.
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