Growing Conditions
Guyot and spurred cordon
The 1962 vintage was certainly one of the best of the decade, along with those from 1964 and 1967. At Castello di Monsanto, Chianti Classico wines were produced in accordance with the most traditional rules: with the use of white grapes Trebbiano and Malvasia, no de-stemming of the grapes and application of the “Governo alla Toscana” technique. After an exceptionally warm and dry September, harvesting began in the second week of October and the grapes.
Winemaking
In temperature-controlled truncated conical steel vats with emptying system (Délestage) and pumping over for about 20/22 days
Transported to the winery in large tubs, were turned into must directly in wooden vats without being de-stemmed. Fabrizio Bianchi recalls that in 1962 “the cap was punched down with wooden clubs and, once fermentation was completed, the vats were hermetically sealed until the end of November or beginning of December. To induce a second fermentation, encourage the malo-lactic transformation and reduce acidity, grapes previously dried on racks were added. At the beginning of spring… in the moon of March, as they would say at that time… the wine was transferred into chestnut casks.
Aging
In 5000 litre chestnut casks for 3 years.
Two years of bottle aging
