" Riserva "

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
Malolactic fermentation spontaneous
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.

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