Chianti Classico 2023

Description

Chianti Classico DOCG, still organic red wine, 14% ABV, produced by Fattoria San Giusto in Rentennano, Tuscany. 0.75 L bottle, 2023 vintage. A Chianti Classico that embodies the tradition of the area, with grapes hand-harvested in late September. Fermentation and maceration on the skins for approximately 13 days, then aged for 11 months in oak barrels, tonneaux, and barriques. Fresh floral notes, beautiful ripe red fruit, and spicy nuances blend into a vinous, smooth, and lively palate. The finish is characterized by hints of cherry, pepper, and savory notes.

Details

Perfume

Fresh floral notes, beautiful ripe red fruit and spicy nuances.

Color

Intense red colour.

Taste

In the mouth it is vinous, soft and with lively energy. Good finish characterised by returns of cherry, pepper and savoury notes.

Serve at:

16 - 18 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

Producer

Fattoria San Giusto a Rentennano

From this winery

• Start up year: 1905
• Oenologist: Attilio Pagli
• Bottles produced: 90.000
• Hectares: 31

San Giusto a Rentennano (name of Etruscan origin), is set high on the river Arbia in the southernmost part of Chianti Classico. Ancient Cistercian monastery (hence formerly called San Giusto alle Monache), then indomitable fortress, was marked on the border, according to a treaty of 1204, between the counties of Siena and Florence. Guelph battlements of the castle remain of the wall, the massive walls and Barbican underground cellars, still used for aging wine in barrels. Property of the Martini family of Cigala since 1914, today the brothers Anna, Lucia, Elisabetta, Francesca, Alessandro, Luca. Read more

Tuscany

Technical Sheet

Name	San Giusto a Rentennano Chianti Classico 2023
Type	Red organic still
Denomination	Chianti Classico DOCG
Vintage	2023
Size	0,75 l
Alcohol content	14.0% by volume
Grape varieties	95% Sangiovese, 5% Canaiolo Nero
Country	Italy
Region	Tuscany
Vendor	Fattoria San Giusto a Rentennano
Harvest	Hand-picked when perfectly ripe. From 26 to 30 September.
Production technique	Fermentation and maceration on the skins: 13 days.
Wine making	Grapes fermented in enamelled concrete and/or stainless steel vats for around 14 days, during which several repassings and punching-downs are carried out. After racking, the pomace is pressed in a horizontal press and the wine is returned to the press. Malolactic fermentation is favoured by heating the room in which the wines rest.
Aging	11 months in oak casks, tonneaux and barriques.
Total acidity	5.89 gr/L
PH	3.31
Residual sugar	0.9 gr/L
Allergens	Contains sulphites