Chianti En 2018-11-16T12:06:21+00:00
produzione vini toscana Tuscan Wine Production

Production Area: Tuscany

Location: Fauglia (Pisa)

Altitude: 150 m s.l m.

Exposure: South, South-East

Position: hilly

Vines: Sangiovese 85% – Canaiolo 15%

Training system: spurred cordon

Vine density: 4000 plants / hectare

Average age of vines: 25 years

Grape yield per hectare: 80 quintals

Grape yield per plant: 2.0 kg

Summer thinning: a passage, in mid-July

Harvest: manual, from the middle to the end of October

Vinification: fermentation in steel tanks in contact with the skins for approx. 15-20 days, pump over and puncture with breakage and immersion of the hat

Fermentation temperature: 30 ° C approx.

Malolactic fermentation: Yes

Maturation: in allier barrels for about three months

Aging in the bottle: at least three months

Longevity: over 5 years

Alcohol: 13%

Color: dark ruby ​​red with violet reflections.

Aroma: fruity tones of cherry and blackberry with spicy and woody sensations.

Taste: good balance between structure and tannin. Typical wine, full-bodied, soft, long and with a lingering aftertaste.

Gastronomy: it goes well with savory dishes prepared with meat sauce, game and roasts of red and white meats.

Service mode: uncork the bottle at the time of service.

Serving temperature: 16-18 ° C

Quantity and format: 13.320 Bordolesi (0.75L)

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