Soil typology:
clay soil with high quantities of calacreous stones, marl and alberese  (limestone rich in marl)
Land average: 350 mt. above sea level
Average density per hectare: 5000 vine stocks
Type of growing: Spurred cord and guyot
Blend (uvaggio): Sangiovese e Merlot
Agronomic techniques: greenharvest is made by reducing the number of the bunches to allow grapes to ripen effeciently with a higher extractive power.
Harvest is done by hand.
Vinification techniques: fermentation and maceration on the skin in steel vats for 15-20 days with temperature control ageing in one years old french oak barriques (250 litres) for about one year.
In this period a natural malolatic fermentation takes place.
Ageing in bottles for at least 10 months before  releasing.
After about two years Chianti Classico starts expressing its best characteristics.

Description: Vibrant ruby red.
Intense aromas with reminescents of ripe fruit and liquorice.
Agreable and balanced soft taste with a long lasting finish.
Chianti Classico is perfect with pork and boar stews and grilled meats.

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