Chianti Classico DOCG

Vine
90% Sangiovese 10% and other red berry vines

Wine production
Produced according to the most traditional Chianti Classico fermentation processes on the skins, in temperature-controlled tanks at a temperature of 28°C.  Malolactic fermentation takes place naturally in steel tanks. The wine is bottled a year after harvest, after several (5/7) months ageing in medium and large capacity French oak casks – from 15 to 50 hectolitres.

The moderate use of the wood, the choice of large casks, according to the most classical method, allows the wine to preserve the most natural characteristics of the Sangiovese grape, bringing them into harmony: fruitiness, freshness and the level of tannin.

Links

• last vintage