||7% Canaiolo Nero, 3% Colorino, 90% Sangiovese
||Località Monteraponi - Radda in Chianti (SI)
||Spontaneous fermentation is in concrete vats, without any yeast addition or temperature control. Following a very long skin maceration for minimum 40-45 days with daily dumplings hand made. Also the malolactic fermentations takes place without any addition of bacteria or other type of starters.
||26 months in big of french and slavonian oak. Then finish for 3 months more in concrete again, where decant naturally before bottling by gravity without any filtration or clarification during the waning moon.
||Perfect pair with traditional Tuscan meat-based dishes, such as game.
||Preis Monteraponi Il Campitello Chianti Riserva 2016 € 46,99