|Grape variety:||90% Sangiovese, 5% Merlot, 5 % Colorino|
|Soil||Hilly soils, pliocene-holoceneorigin. Rich structure, mainly composed of clay, limestone and travertine|
|Vine training system||cordon trained simple|
|Vine density||5.000 vines per hectare|
|Grape yield||6000 kg per hectare|
|Harvest||Merlot: first half of September; Sangiovese and Colorino: first half of October|
|Crushing||destemming with partial crushing of the berries|
|Fermentation||in steel tanks; controlled temperatures|
|Temperature||fermentation: 26-29 °C|
|Duration||fermentation/maceration: 15 days|
|Maceration on the skins|
|Maturation||12-18 months in oak barrels (second passage)|
|Bottle ageing||6 months|
|Initial serving temperature||16-18 °C|
An accurate choice makes the difference.
It is the result of the best grapevines stems of Sangiovese, but also of a long and careful work.
It starts in springtime with the choice of a limited number of buds for each stem. A constant supervision leads to the birth of mature and healthy grape clusters in the middle of the month of August, when the grapes selection starts. Only the best and not the biggest grape clusters are selected, only those near the grapevine cordon. For the Chianti Riserva, we make a second strict selection on the last week of August, when the clusters previously chosen are deprived of their worse part called “wing”. Now the grape is ready to complete its fermentation.
A careful vinification with frequent rimontaggi, a quick malolactic fermentation and an aging of 11 to 12 months in French oak’s barriques, gives birth to a great wine.
The 1250 bottles of 0,750 lt. are sold after 6 months from the bottling.