||10% Colorino, 80% Sangiovese
||Castelnuovo Berardenga (SI)
||Altitude: 350/400 m. a.s.l.
|Composition of the land
||Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture, resting on rocks of the Monte Morello formation or on macigno sandstone. Some extension into silt- and sand-rich alluvial soils.
||Guyot and spur-pruned cordon
||From 5th September to 30th September.
||8-10 days fermentation on the skins at 28-30 °C, followed by malolactic fermentation in steel.
||Maturation in large Slavonian oak barrels for 10-12 months, followed by 2 months in the bottle.
||Chianti Classico will be best enjoyed with antipasti, full-flavoured first courses, red meats, and medium-aged cheeses.