Palate
The resulting wine proves nicely fresh and concentrated.
Growing Conditions
A fairly rainy spring season, more so during May and June.
Even temperatures (no peaks above the average were registered) gave way to a ripening of slightly late beginnings, though steadily protracted up to mid September.
Rather warm weather was experienced thereafter, with steep temperature excursions that favoured a fast rounding up of the fruit.
The climate pattern was similar to that of year 2016, to the point that harvesting was carried out at the same period of time in both cases.
Thinning-out took place in two turns; approximately 40% of the initial spontaneous fruit load was discarded in total.
Harvest
20th to 26th September 2018 and from 8th to 11th October 2018
Yield for vine: 1,4 kg
Bottling
13th to 19th February 2020 and from 12th to 17th March 2020
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
- Sugar: <1g/Lt
- Volatile Acidity: 0.50g
- Net extracts: 30.3 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
Appearance
As this wine has been only lightly filtered. Some sediments may appear in the bottle.
