The bunches, after a selection in the vineyard and on a vibrating selection table,
they are delicately destemmed, then poured into non-vitrified concrete vats
Nomblot, where they ferment for about 15 days and macerate with a submerged cap
for another 5. Once drawn off, the must is divided into different containers
old tonneaus to limit the extraction of tannins from wood, large barrels not
toasted Grenier, concrete vats – where it remains for about 12 months, before returning,
cut, in large external concrete vats: here, for a further 3 months, the wine
it undergoes tartaric stabilization and final natural clarification before being bottled

NAME: Chianti Classico DOCG

GRAPE VARIETY: Sangiovese

FIRST VINTAGE: 1973

SOIL: Limestone and clay

ALTITUDE: 450-500 above sea level

VINEYARDS: Gaiole in Chianti (SI). Entirely organically run (ICEA certification)

VINEYARD AGE: 25 years

HARVEST: September/October. Hand-harvested with two selections: in the vineyard and on a vibrating sorting table

VINIFICATION: The grapes are harvested and selected by hand. Fermentation takes place in non-vitrified Nomblot concrete tanks and maceration lasts 15 days

AGING: 11 months in exhausted Tonneau and 3 months in the bottle