Fattoria San Giusto a Rentennano
San Giusto a Rentennano Chianti Classico 2023
Regular price
€24,00
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Immediate availability
| Denomination | Chianti Classico DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 95% Sangiovese, 5% Canaiolo Nero |
| Aging | 11 months in oak barrels and casks of 30; 5; 2,25 hl. |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Meat
Game
Cheese
Pork
Producer
Fattoria San Giusto a Rentennano
From this winery
- Start up year: 1905
- Oenologist: Attilio Pagli
- Bottles produced: 90.000
- Hectares: 31
San Giusto a Rentennano (name of Etruscan origin), is set high on the river Arbia in the southernmost part of Chianti Classico. Ancient Cistercian monastery (hence formerly called San Giusto alle Monache), then indomitable fortress, was marked on the border, according to a treaty of 1204, between the counties of Siena and Florence. Guelph battlements of the castle remain of the wall, the massive walls and Barbican underground cellars, still used for aging wine in barrels. Property of the Martini family of Cigala since 1914, today the brothers Anna, Lucia, Elisabetta, Francesca, Alessandro, Luca.
Read more
| Name | San Giusto a Rentennano Chianti Classico 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 95% Sangiovese, 5% Canaiolo Nero |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fattoria San Giusto a Rentennano |
| Harvest | Hand-picked when perfectly mature. From 26 th to 30th of September. |
| Production technique | Length of fermentation and maceration on the skins:13 days. |
| Wine making | 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. |
| Aging | 11 months in oak barrels and casks of 30; 5; 2,25 hl. |
| Total acidity | 5.89 gr/L |
| PH | 3.31 |
| Residual sugar | 0.9 gr/L |
| Allergens | Contains sulphites |