Palate
The outcome was a Chianti classico of excellent quality, intense but at the same time less initially raw than usually.
Growing Conditions
This, climatically, was an extraordinary year. Springtime and early summer temperatures and rainfall were within the standard value; as from the first days of July temperature rose sharply and the weather remained warm and sunny up the 9th of August, when a heavy thunderstorm caused a sharp temperature drop. It then rained twice again during the same month, the total amount of rain received summing up to 100 mm. During September and throughout harvest time the weather was fine; air and soil moisture were available in quantities sufficient to prevent the fruit from suffering any dehydration problem.
Harvest
Yield for vine: 1 – 1,4 kg
Bottling
from 3rd to (supposedly) 11th of April 2017
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: 13 days
- Volatile Acidity: 0,40 g/Lt
- Net extracts: 30,7 g/Lt
- Sulphites level: less than 100 mg per liter as required
by organic laws.
Aging
Wood-ageing: 11 months in oak barrels and casks of 100- 30; 5; 2,25 hl
