Cabernet Sauvignon 50%, Cabernet Franc 50%
Area of production
Chianti Classico, Tuscany, Italy
Sandy with a slight presence of stones (tufa soil)
Vine age: Plantings completed in spring 2000
Plant density: 6,900-11,000 plants per hectare
Winemaking: Grapes are first selected during harvest in the vineyard and then by an optical sorter when they arrive at the winery; they are destemmed and the whole berries are immediately placed in French oak fermenters.
Alcoholic fermentation: Fermentation is temperature-controlled and the must is kept in contact with the wine for 25 days.
Maturation: The wine spends 16 months in French barriques, of which 6 months are spent resting on the fine lees. Maceration 25 days.
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