||Loc. Volpaia - Radda in Chianti (SI)
||Altitude: 400-600 m. a.s.l. Exposure: South, South-East, South-West.
|Composition of the land
||All vineyards have light soils consisting of sandstone except Castellino (clay), and Santa Maria Novella (clay).
||October 3-12th. The grapes were all harvested by hand and collected in boxes holding from 33 to 44 lb., after they were destalked and very lightly crushed.
||The fermentation cellar was planned for controlling all the different phases of the vinification and for exalting the finest qualities of the grapes. The grapes first fermented in their own yeast at temperatures between 80 and 86 °F for 14 days. During this phase, they were automatically punched down twice a day to draw out their finest qualities.
||After macerating on their skins for a further 7 days, the malolactic fermentation started and in January and February the wine was moved to Slavonian oak casks holding between 400 and 950 gallons and French oak barriques, where it was aged for 2 years and in port in stainless vats steel until bottling after a light filtration.
||Price Castello di Volpaia Chianti Classico Riserva 2017 HK$ 320.00