||10% Canaiolo Nero, 90% Sangiovese
||San Vincenzo a Torri (FI)
||After crushing, grapes are fermented in stainless steel tanks by selected yeasts. Fermentation temperature is contained within 26-28 °C and the must is pumped over its skins twice a day to draw colouring substances and tannins from the skins. After 10-15 days the wine is separated from the dregs to prevent solubilisation of bitter tannins.
||in big oak casks of 30/60 Hl for 6-8 months. Storage in stainless steel tanks until bottling and, after bottling, refining in bottle for at least 6 months.
||Savoury first courses, grilled meats and game
||Price Uggiano Chianti Classico Prestige 2018 HK$ 125.00