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Wines

Valdisanti

Grapes

Cabernet Sauvignon 75%, Sangiovese 20%, Cabernet Franc 5% Yield: 60 qt./ha

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Area of production

Chianti Classico, Tuscany, Italy

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Soil

Lime and clay with a considerable presence of gravel size stones

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Vineyard technique

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Vine age: Plantings completed in spring 2000

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Plant density: 6,900-11,000 plants per hectare

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Production: 89,000 bottles (2009); 74,000 bottles (2010); 75,000 bottles (2011); 87,000 bottles (2012); 88,000 (2014)

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Aging: 16 months in barriques, 12 months in bottle

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Winemaking

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Winemaking: Grapes are firstly selected during harvest in the vineyard and then on the sorting table when they arrive to the winery; they are destemmed and the whole berries are immediately put into French oak fermenters and a portion into stainless steel.

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Alcoholic fermentation: The temperature is computer controlled, the must is kept in contact with the skins for about 30 days where manual pigiage and remontage are done frequently, throughout the day every 4-6 hours and one delestage is done per week.

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Malolactic fermentation: French oak barriques (70% new and 30% used one year)

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Maturation: 16 months in barriques, of which 6 months are spent resting on the lees

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Technical data

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Tasting notes

Youthful, rich dark fruit, berry and cassis aromas meld with notable French oak spice. On the palate, Valdisanti is full-bodied with deep but reserved fruit flavors framed by rich oak. The excellent balance of fruit intensity with fine tannins indicates a cellar worthy wine. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered

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