This wine represents the typical characteristics of Chianti, and is best paired with Mediterranean cuisine, fresh cured meat and medium-aged cheese.
95% Sangiovese, 5% Canaiolo
Typical soil of Siena with sub-alkaline clay intrusions, structurally well-endowed with little skeleton.
The wine-pressing and the wine-treading is a very delicate process, used to reduce the risk of braking the skin of the grapes and maintain their potency. The fermentation of the wine is prepared in still vats, at a controlled temperature, which must not exceed 26 degrees Celsius. After the drawing of the wine, about 40% of the wine is left to ferment and mature in wood French barrels, until the wine has reached a malolactic fermentation level. Once the “discarbossilization” process has ended, the blending begins using the 60% of the that has remained in the still vats. After about one month, the bottling begins, and at this point the wine is left to refine sharpen its taste in the glass bottles for about 90 days, before being commercialized.
Intense red ruby colour, with elegant perfume of fruits like cherry with hints of violet. Fine well structured and harmonic flavour. The wine gives its best when young.
8-10 Yaers. Store away from the light at a maximum temperature of 18/20°C.