95% Sangiovese, 5% Canaiolo
Area of production
Chianti Classico, Tuscany, Italy
Silty clay soil, rich in limestone with a high presence of stones
Vine age: Plantings completed in spring 2000
Plant density: 7,350 plants per hectare
Yield: 60 qt/ha
Winemaking: Grapes are manually harvested and sorted twice, firstly when they arrive at the winery as bunches and then again after de-stemming, by an optical sorter.
Alcoholic fermentation: The temperature in the tanks is computer controlled; the must is kept in contact with the skins for about 20 days. Remontage occurs every 8 hours and one delestage per week. A brief maceration occurs after fermentation.
Malolactic fermentation: In large French oak of 48 hl each.
Maturation: The wine rests for 10 months in wood of which 4 are on the fine lees, and 4 months in bottle.
This is a sensual wine with black cherry fruit notes, tobacco and hints of licorice and spice. The elegant tannins and well balanced with the fruit show an optimal maturity of the grapes. The long, juicy, fresh and pleasant finish, with the crispness and texture, express the authentic character of Sangiovese from Castelnuovo Berardenga.