Nose
Intense with notes of cherries, plums, and violets.
Palate
Hints of plum jam and blackberry evolve, then, into notes of vanilla, liquorice and leather, deriving from aging. In the mouth it is balanced and persistent. Long finish. Supple tannins and good acidity.
Growing Conditions
Chianti Classico zone, between Florence and Siena, Tuscany (Italy). Calcareous and well-structured soils.
The mild temperatures and the scarcity of rainfall in the winter, as well as then in the spring, led to an early growth development of the vines. In June, there was repeated rain with mild temperatures, which allowed for a surprising vegetative-productive balance of the vineyards. During the following summer months, the warm temperatures and the sunny weather allowed for perfect veraison and ripening of the grapes. The harvest took place earlier than usual. The grapes were in perfect condition and, thanks to the good temperature ranges and the absence of rain, presented excellent aromatic profiles and good acidity.
Winemaking
Chianti is produced in eight adjacent, yet distinct, areas that cover a vast part of central Tuscany. But only one, which is the oldest and original, may produce Chianti Classico. However, provenance alone is not sufficient to merit the designation Chianti Classico. The producer must strictly adhere to all DOCG rules, which cover elements of vinification (such as alcohol content, yield per acre, and blend) as well as aging and bottling.
Fermentation takes place with a traditional skin contact of 8-10 days. A short wood aging in large casks of French oak follows. Bottling is carried out in the summer following the harvest.
Appearance
Deep mauve red.
Food Pairing
Perfect accompaniment to a wide variety of foods, including red-sauced pastas, grilled meats and roasts.
