||Canaiolo Nero, 90% Sangiovese
||San Casciano Val di Pesa (FI)
||The grapes, after destemming and a soft pressing, went into stainless steel fermenting tanks where the fermentation took place at temperatures held to a maximum of 86 °F (30 °C). The period of skin contact during fermentation lasted fifteen days during which various mechanical techniques were utilized to extract, in a controlled manner, aroma, structure, and round and supple tannins.
||After the malolactic fermentation, which took place in stainless steel tanks for the Sangiovese and in small oak barrels used once or twice previously for the other grape varieties, the various lots were blended together and continued their aging process, principally in larger casks and partly in barrel, up until the spring.
||Price Antinori Chianti Classico Villa Antinori Riserva 2016 € 14.80