This Chianti of elegant structure is born from the wonderful vineyards around the Castle. The grapes of Sangiovese, Canaiolo and Colorino harvested manually in the early days of October are fermented separately and then refined in large oak barrels for about 8 months. The wine has a bright ruby red color with a typical, intense and persistent scent and a dry, soft and well balanced flavor. It is a great versatility wine and matches with pasta dishes and meat (white and red). We recommend to serve it at 18° C temperature.
- Production area: Rignano sull’Arno (Fi).
- Grapes: Sangiovese, Canaiolo, Colorino.
- Microclimate: variable for the different zones, but generally characterized by hot and dry summers with high temperature variations between day and night, that lead an optimal ripening process of the grapes
- Altitude:400 m above sea level.
- Age of vineyards:: variable. The oldest vines date back to 1975 but most of the production comes from the vineyards that have been replanted, with mechanic systems.
- Breeding system: guyot.
- Soil: mostly clayey.
- Plant density: 8,000 plants / hectare.
- Yield per hectare: 50 quintals / hectare.
- Harvest time: manual harvest at the end of September.
- Fermentation: there is an alcoholic fermentation in cement containers and it takes about 15 days. During this time, maceration on the skins is carried out to obtain a good color extraction through a controlled handling of the must on the skins. The malolactic fermentation is performed spontaneously.
Maturation: after completing the malolactic fermentation, the wine is aged in oak barrels for about eight months.
- Maturation: after completing the malolactic fermentation, the wine is aged in oak barrels for about eight months.
- Aging: in bottle for about 4-5 months.
- Color: brilliant ruby red.
- Smell: intense, with typical and persistent aroma with fruity notes.
- Taste: dry, soft and well balanced flavor.
- Serving temperature: 18° – 20° C.
- Alcohol content: around 13% vol.
- Recommended pairings: it is well balanced and has a good structure; it matches with roasts, red meats and typical Tuscan dishes.
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