Palate
Notable concentration finely balanced by the acidity level.
Growing Conditions
A rather cold spring and abundant rainfall up to mid June; good weather conditions thereafter, with no peaks of excessive heat; steep temperature excursions in September, with moisture availability persisting at appropriate quantities. Thinning out of the bunches carried out in two stages, both combining for a 30% total reduction of fruit load per vine. An even and gradual ripening of the grapes allowed for a wine of notable concentration finely balanced by the acidity level.
Harvest
Yield for vine: 1 – 1,4 kg
Bottling
7th to 14th of March 2018
Winemaking
San Giusto a Rentennano Chianti Classico is a blend of 95% Sangiovese and 5% Canaiolo grapes, hand-picked when perfectly mature. It is fermented in glazed concrete and stainless steel vats for about 14 days. During fermentation the skins and must are pumped-over and punched-down a number of times to extract the maximum qualities from the grapes. After the wine has been racked , the skins are soft-pressed in an horizontal press and the juice thus obtained is added to the wine. Malolactic fermentation is stimulated by heating the building where the vats are stored. The wine is racked several time during maturation in cask and 500 liters oak tonneaux for 10-12 months.
Length of fermentation and maceration on the skins: 12 days
- Volatile Acidity: 0,59 g/Lt
- Net extracts: 30,3 g/Lt
- sulphites level: less than 100 mg per liter as required
by organic laws.
Aging
Wood-ageing: 10 months in oak barrels of 5 hl capacity and French barriques of 2,25 hl-
Appearance
As this wine is only lightly filtered, some sediment may appear in the bottle.
