Growing Conditions
A mild winter was followed by very early germination. A fairly hot summer without any excessively high temperatures meant that the grapes ripened evenly a week earlier than usual. This vintage has a lower acid content than 2006 and excellent freshness.
Harvest
Yeld of wine: 1,3 kg
Bottling
17/02/2009 - 25/02/2009
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: 14 days
- Net extracts: 29,8 g/Lt
Aging
Wood-ageing: 12 month in oak barrels and casks of 10; 7; 5; 3; and 2,25 hl
Appearance
As this wine has not been filtered, there could be a slight deposit at the bottom of the bottle.
