Vigne Toscane Chianti Classico 2023
| Denomination | DOCG Chianti Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Sangiovese |
| Aging | Malolactic fermentation carried out in steel or in wood. Minimum 12 months in oak barrels. Further ageing in bottle for at least 3 months. |
Description
Chianti Classico DOCG, 13.5% ABV. 2023 vintage. A Chianti Classico that expresses the soul of the Tuscan region, a blend of tradition and passion. Manual harvest, between the end of September and the first half of October. Alcoholic fermentation in stainless steel at a controlled temperature (25-28°C). Maceration on the skins for 10-15 days, with pumping over and delestage. Aged for a minimum of 12 months in oak barrels. Intense and complex: fruity notes of cherry, plum, and blackberry, floral notes of violet, spicy accents of tobacco, black pepper, and light balsamic nuances. Bright ruby red with violet reflections when young, tending toward garnet as it ages. Fresh, harmonious, with firm yet balanced tannins. Medium-full body. Persistent finish with fruity and spicy aftertaste.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
| Name | Vigne Toscane Chianti Classico 2023 |
|---|---|
| Type | Red still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Soil composition | Gaslestro (clayey marls, rich in skeleton), alberese (calcareous rocks, giving finer, more elegant wines), then sands and clays in smaller percentages. |
| Harvest | Manual, between the end of September and the first half of October |
| Fermentation temperature | 25-28 °C |
| Wine making | Alcoholic fermentation in stainless steel at controlled temperature (25-28 °C). Maceration on the skins for 10 5 days, with pumping over and delestage. |
| Aging | Malolactic fermentation carried out in steel or in wood. Minimum 12 months in oak barrels. Further ageing in bottle for at least 3 months. |
| Allergens | Contains sulphites |