|Composition of the land
||The soil rests on the geological formation known as alberese, which originated from Pliocene marine deposits. The soils deriving from it are clayey and particularly well-suited to the production of red wines, with good drainage thanks to the presence of stones (the classic alberese). It is sub-alkaline and completely without active limestone.
||The grapes are slightly over-ripe because they are picked late, between 2nd. and 8th. October, after a previous selection to discard the less promising bunches. The must ferments for 10 days in vertical vinification tanks, in which the wine then remains for 15 days to macerate after the fermentation.
||The grapes, harvested manually, are vinified with great care according to the traditional fermentation method in the presence of the skins to enhance the strong personality conferred by the territory of Radda in Chianti. After malolactic fermentation, maturation takes place in Slavonian oak barrels for 12 months.
||Price Castello d'Albola Chianti Classico 2015 € 11.00