Description
Produced with Sangiovese grapes grown on the Montornello exposure; if the summer is cool and rainy this wine’s structure is diluted and develops a more ample complexity.
Awards
Details

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Pairings
- Start up year: 1969
- Oenologist: Maurizio Castelli
- Bottles produced: 180.000
- Hectares: 34
On the edge of this immense natural and human heritage, since 1865 our family has continued the cultivation of vineyards and olive trees with passion, making it alive, modern and up-to-date thanks to an entrepreneurial tradition that has been handed down from father to son, and which has now reached the fifth generation, in the persons of Tommaso and Federico Marrocchesi Marzi.
Surrounded by vast olive groves of more than three thousand plants, the vineyards of Bibbiano extend over a total area of about 30 hectares between 270 and 310 metres above sea level, set on hill slopes that enjoy an enviable exposure and an excellent microclimate, characterised by clay deposits of the Pliocene age that are rich in limestone.
Our aim is to produce high quality wines, by virtue of a firm choice to exalt the genius loci of Bibbiano, namely the soul of the distinctive geography and the human heritage of the place, generating balanced, elegant wines with distinctive, and sometimes even powerful, personalities with very clear textures. Read more


Name | Bibbiano Chianti Classico Gran Selezione Montornello 2020 |
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Type | Red organic still |
Denomination | Chianti Classico DOCG |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 15.0% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Tuscany |
Vendor | Bibbiano |
Origin | Bibbiano, Castellina in Chianti |
Climate | Exposure: North-East. |
Soil composition | Pliocene calcareous-clay sediments, with stratified limestone rock in the form of river pebbles, dissolved with blades of sand, chalk and red clay. |
Yield per hectare | 45 q. |
Harvest | From October 10. |
Wine making | Fermentation: 33 days in cement vats, délestage. |
Aging | 24 months, partly in cement and partly in French oak barrels; additional 6 month’s ageing in bottle. |
Total acidity | 5.9 gr/L |
Dry extract | 32.8 gr/L |
Allergens | Contains sulphites |