chianti denominazione di origine controllata e garantita
MACERATION Controlled temperature approx 28° C for 20 days.
FERMENTATION In steel tanks.
MALO_LACTIC FERMENT In steel tanks.
Traditional vinification, long maceration and fermentation at controlled
temperature. Ageing 6 months in Concrete tank & stainless steel tank + 2 months in
YEARLY PRODUCTION Approx. 50,000 bottles.
GRAPE VARIETY SANGIOVESE 85%, MALVASIA NERA 15%
VINEYARD CRU VIGNA BACCANELLA
SOIL EVOLUTED CLAY AND CALCAREOUS
Surface of the vineyard 15 Ha
Age of vineyard 15 Years
Sun exposure East, South-East
Density of plantation 5500 Plants/Ha
Vineyard height 150 m asl
Average yield 1,5-2 Kg/Plants
Pruning Runner system 3th Decade of September
Harvest Traditional hand picking.
Ruby red colour with light garnet reflections with traditional and intense fruit of marasca
cherry mixed with light spicy notes. Medium-Full bodied but elegant red wine with fresh
typical acidity that gives an enjoyable drinkability.
To serve with all the most important traditional Italian food, starting
from Coldcuts to grilled steak “alla Fiorentina”, passing through Pici al sugo di carne.
SERVING TEMPERATURE 16-18 °C