| Origin |
Village of Volpaia, Town of Radda in Chianti (Siena). |
| Climate |
Altitude: 400-600 m. a.s.l. Exposure: South, South-East, South-West. |
| Soil composition |
Sandy-loamy and clayey with a high skeleton. |
| Harvest |
By hand, between the 3rd and the 12th of October with 15-20 kg crates. Grapes are destemmed and gently crushed. |
| Vinification |
The wine factory has been meticulously designed to control all stages of vinification and enhance the grapes' qualitative characteristics. The control of the fermentation temperature and the use of a punch-down system resulted in a perfect extraction of the substances that give the wine colour, softness and elegance. Fermentation took place using indigenous yeasts. The crushed grapes fermented at a controlled temperature between 27°C and 30°C. In the first phase of fermentation, which lasted 14 days, two cycles of punching-down per day were carried out to have a greater extraction of 'noble' substances from the grapes, the subsequent maceration on the skins lasted 10 days. |
| Ageing |
After malolactic fermentation, the wine aged 24 months in Slavonian oak casks of between 15 and 35 hl and in French oak barriques. |
| On offer |
Price Castello di Volpaia Chianti Classico Riserva 2020 HK$ 335.00
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