Ottomani
Ottomani Chianti Superiore 2020
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| Denomination | Chianti DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 90% Sangiovese, 10% Canaiolo Nero |
| Aging | At least 14 months in french oak barrels. During this period the wine matures on the lees, mantained in suspension by lees stirring (batonnage). This allows the release of compound sresponsible for wine softeness and structure. The wine carries on malolactic fermentation spontaneous. |
Details
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Meat
Game
Cheese
Matured cheese
Pork
Producer
Ottomani
From this winery
The story of Ottomani is simple: it is that of four friends who grew up together and who, once adults, saw their dream become reality. The winery is located in Strada in Chianti area. Our vineyards and olive groves are located between the Municipality of Greve in Chianti and that of Impruneta.
Our farm was born and expanded by recovering old vines and enhancing and preserving local indigenous mass censuses. Working with indigenous varieties and using biological-biodynamic cultivation and vinification techniques, we decided from the very beginning not to use synthetic antiparrasity or chemical fertilizer, but to work exclusively with “sustainable” agronomic methods for the environment. The importance we attach to the agronomic part is fundamental to the agricultural vision we have.
The grapes ferment spontaneously. They are followed daily with crushing, shedding and pumping. During the refining we do a few transfers. We simply add a small amount of sulphites before bottling. All our wines contain a maximum of 40mg/lt. total. Read more
Our farm was born and expanded by recovering old vines and enhancing and preserving local indigenous mass censuses. Working with indigenous varieties and using biological-biodynamic cultivation and vinification techniques, we decided from the very beginning not to use synthetic antiparrasity or chemical fertilizer, but to work exclusively with “sustainable” agronomic methods for the environment. The importance we attach to the agronomic part is fundamental to the agricultural vision we have.
The grapes ferment spontaneously. They are followed daily with crushing, shedding and pumping. During the refining we do a few transfers. We simply add a small amount of sulphites before bottling. All our wines contain a maximum of 40mg/lt. total. Read more
| Name | Ottomani Chianti Superiore 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 90% Sangiovese, 10% Canaiolo Nero |
| Country | Italy |
| Region | Tuscany |
| Vendor | Ottomani |
| Origin | Greve in Chianti, 15 km south of Florence, in an area worldwide known for the exceptional quality of its red wines |
| Soil composition | Limestone, with a mix of clay and galestro. |
| Harvest | Exclusively by hand, in small crates to keep the fruit intact .We choose the bunchesone by one in our vineyards and we use only medium size and perfectly ripe ones. |
| Wine making | Fermentation: spontaneous, conducted by yeasts naturally present on the grapes, with no use of selected yeasts. Maceration: at least 30 days long maceration periods, possible only with perfect grapes, allow the extraction of a greater number of phenolic compounds present in the grapes (responsible of colour and structure) and a long aging. During this period the must is subject to several operations such as pumping-over, cap-crushing and delestage. The type and duration of them depend of the needs of the yeasts (O2). |
| Aging | At least 14 months in french oak barrels. During this period the wine matures on the lees, mantained in suspension by lees stirring (batonnage). This allows the release of compound sresponsible for wine softeness and structure. The wine carries on malolactic fermentation spontaneous. |
| Allergens | Contains sulphites |