DOCG Chianti Classico Riserva
||10% Merlot, 80% Sangiovese, 10% Malvasia Nera
||The numerous and frequent rains characterized the first two months. Temperatures began to be spring from mid-March. The month of April and the first two weeks of May were exceptionally rainy and rather cold. The vegetative delay induced by low temperatures, however, has averted the danger of disease. June has developed into a crescendo of temperatures and sunny days that have introduced the summer heat of July. The month of August was quite variable with temperate days, some rainy days of scorching heat but with cool nights. The harvest began on September 6th with the early varieties, merlot and after a week, toward the end of the month, the Sangiovese.
|Streck pro Hektar
||Great selection is an important step in the name of the Chianti Classico and becomes the top of the pyramid of quality of Chianti Classico. The wines bearing this name is a guarantee for the consumer in terms of origin and quality. In fact, the production regulations imposed on them that the grapes are fully manufactured in the company and that the wine is put on the market after 30 months after the harvest
||Between September 28 and October 8, were collected manually in small boxes of 12 kg capacity, about 1300 q.li grapes.
||After a ride on the table of choice, the grapes, crushed and de-stemmed, are passed to ferment, variety is in stainless steel tanks at a temperature of about 30-32 degrees. During fermentation, the must was refitted several times a day
||The maceration, which lasted for about 21-23 days. After racking 900 hectoliters of wine have malolactic fermentation
||After assembly, the wine was in barrels, 20% first-pass and the rest used, where he remained in aging for about 12 months.