APPELLATION AND NAME OF THE WINE Chianti Superiore DOCG
GRAPE VARIETALS Sangiovese 85%, Canaiolo + Ciliegiolo 15%
TYPE OF SOIL Medium loam, clay with rocks and marl matrix.
YEAR OF PLANTATION 1998/2003
DENSITY 5500 stocks per hectare
YIELD 1.5kg of grapes per stock
HARVEST By machine, to assure a prompt harvest at the perfect ripening.
VINIFICATION Pressing: after de-stemming the berries are softly pressed.
The moist is then chilled at 10C-12C for 1 or 2 days, in stainless steel tanks. The alcoholic fermentation starts with natural yeasts and the maceration lasts 15 days. Malo-lactic fermentation takes place without inoculaton.
AGING AND REFINING The wine ages in 20 Hl Slavonian oak barrels for 6 months then further 6 months inside stainless steel tanks.
AGING POTENTIAL At its best within 5 years from harvest. SERVING TEMPERATURE 16C-18C