Nose

On the nose it has an elegant aroma of red fruits, black cherries, spices and a hint of floral perfumes.

Palate

On the palate has flavours of black fruits and is powerful with juicy tannins that give a smooth texture.The finish is persistent and clean.

Growing Conditions

Alberto Antonini’s Poggiotondo estate is situated in the hills to the north-west of Empoli in western Tuscany. These hills are south and south-west facing, planted primarily with Sangiovese. The estate has been certified organic since the 2014 vintage.

The Chianti Classico ‘Terre di Cresci’ is sourced from a seven hectare vineyard in the area known as ‘Cresci’ in Chianti Classico. With an average vine age of 35 years, this is a wine that is vibrant, complex and succulent.

The fruit for this wine come from seven hectares of vineyards in Montefioralle between Greve and Badia a Passignano, in the north-western part of the Chianti Classico appellation. Vineyards are located at 350-450 metres above sea level, facing South West and South East. Soils here are composed of calcareous marl – this is the typical “Alberese” (locally called Colombino) with some spots of “Galestro”. Vines are 35 years old on average, ranging from 20 to 70 years. They are trained with both Guyot and spur pruned cordon systems at a density of 5000 plants per hectare.

2016 saw a very mild winter but rainfall until the beginning of June replenished important underground water reserves. Perfect temperatures prompted the growth of plentiful and healthy fruit which flourished in the following dry, sunny and hot days alternating with cool nights. Heavy rainfall on 15th September finally arrived – 80ml of rain over 3 days. The large diurnal temperature variation gave the 2016 vintage an aromatic note more defined than in previous years.


Harvest

Harvest was carried out by hand.

Bottling

Natural Cork Closure

Winemaking

Once in the winery, the grapes were carefully selected, destemmed, gently crushed and fermented in stainless steel tanks with natural yeasts. Short pumping over was carried out to avoid over extraction and after two weeks the skins were pressed in a gentle pneumatic press to extract the juice and racked into 30HL large untoasted casks to undergo malolactic fermentation.

- Vegetarian, Practising Organic & Vegan

Aging

The wine was aged for 18 months in 30HL large untoasted oak casks to preserve the fruit aromas in the finished wine.


Appearance

This wine is deep red in colour.