||Greve in Chianti region at an altitude of approximately 350 meters a.s.l.
||Usually on second half of October.
||Alcoholic fermentation: stainless steel wine tanks at a controlled temperature of 28 °C. Maceration on the lees: approximately 15 days. Malolactic fermentation: stainless steel tanks at a controlled temperature of 22/23°C.
||14-16 months - 50% Slavonian Oak barrels - 50% French oak casks then bottle agening for minimum 6 months.
||Accompanies all types of meats, fowl and cheeses.
||Price Tenuta Nozzole Chianti Classico Riserva La Forra 2013 € 15.01