Chianti

Wine name and classification:
Chianti DOCG

Grape varieties: Mostly Sangiovese.

Production area: Montepulciano - Siena and in the Province of Arezzo.

Yield per hectare: 90 quintals of grapes

Altitude of vineyards: 250/450 m above sea level.

Soil type: medium texture.

Training system: Guyot and spurred cordon.

Plant density: 2500/3500 vinestocks per hectare.

Vinification: separation of grapes from stalks and pressing;
fermentation at controlled temperature followed by maceration,
8-10 days in total.

Fermentation vats: stainless steel vats.

Fermentation temperature: 24-26° C.

Maturation: refinement in bottle for at least 3 months.

Ageing capacity: 5-8 years.

Colour: covered ruby red with good violet shades.
Bouquet: immediate and direct with pronounced notes of red berry fruits.
After ageing in durmast barrels it develops pleasant vanilla scents.

Taste: good impact on the palate, it reveals a remarkable body and

a very good balance among its components, with a pleasant tannic finish.

Ideal service temperature: 16-18° C.

Food pairing: it accompanies savoury first courses, Tuscan cured meat, roasted red and white meat.