Fattoria San Giusto a Rentennano
Chianti Classico 2024
Other years:
2023| Denomination | DOCG Chianti Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 95% Sangiovese, 5% Canaiolo Nero |
| Aging | Aged for 11 months in oak barrels, tonneaux and barriques; then bottled and matured for several months before being released for sale. |
| Other years | 2023 |
- Name and style: Still organic red wine Chianti Classico DOCG, from Tuscany
- Grapes: Composed of 95% Sangiovese and 5% Canaiolo, hand-harvested at the end of September
- Vinification: Fermentation and maceration on the skins for 13-14 days with pump-overs
- Ageing: Matured for 11 months in oak barrels, tonneaux and barriques, followed by bottle ageing
- Sensory profile: Notes of flowers, ripe red fruit and spices, with a savoury finish of cherry and pepper
Description
What kind of wine it is
The Chianti Classico from San Giusto a Rentennano is a still organic red that embodies the essence of the Tuscan region. This blend of Sangiovese and Canaiolo stands out for its intense and deep aromatic profile. On the nose, it releases fresh floral notes, fragrances of ripe red fruits and delicate spicy nuances. On the palate, it is vinous and enveloping, supported by a lively energy that carries the sip towards a savoury finish, enhanced by elegant hints of cherry and pepper.
Where it comes from
This wine is produced in Tuscany, at the heart of the renowned Chianti Classico denomination. The vineyards of San Giusto a Rentennano are home to Sangiovese and Canaiolo vines that reach ideal ripeness thanks to the unique characteristics of the soil and climate. The manual harvest, usually carried out at the end of September, allows for a rigorous selection of the bunches, which is essential to preserve a typical aromatic profile, rich in notes of small red fruits and pronounced spicy touches.
How it is produced
Fermentation takes place in enamelled cement or stainless steel tanks, with a maceration on the skins of about thirteen days to extract colour and aromatic substances. During this process, careful pumping over and punching down are carried out. At the end of racking, the pomace is processed in a vertical press and the resulting must is reunited with the wine, while malolactic fermentation is encouraged by heating the rooms. This is followed by ageing in wood for eleven months in casks, tonneaux and oak barriques. During maturation, periodic rackings are performed to remove the lees, concluding the process with a final rest of several months before release.
History and Curiosities
The Chianti Classico DOCG from Fattoria San Giusto a Rentennano is an authentic expression of Tuscan tradition. This still organic red is made from Sangiovese and Canaiolo grapes, hand-picked at the end of September. After fermenting for around 14 days in enamelled cement and stainless steel tanks, with meticulous pumping over, the wine undergoes a careful oak maturation for eleven months. The result is a glass with vibrant energy, offering elegant floral notes, deep hints of cherry and a long, savoury finish.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1905
- Oenologist: Attilio Pagli
- Bottles produced: 90.000
- Hectares: 31
| Name | San Giusto a Rentennano Chianti Classico 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Chianti Classico DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 95% Sangiovese, 5% Canaiolo Nero |
| Country | Italy |
| Region | Tuscany |
| Vendor | Fattoria San Giusto a Rentennano |
| Story | History and Curiosities The Chianti Classico DOCG from Fattoria San Giusto a Rentennano is an authentic expression of Tuscan tradition. This still organic red is made from Sangiovese and Canaiolo grapes, hand-picked at the end of September. After fermenting for around 14 days in enamelled cement and stainless steel tanks, with meticulous pumping over, the wine undergoes a careful oak maturation for eleven months. The result is a glass with vibrant energy, offering elegant floral notes, deep hints of cherry and a long, savoury finish. |
| Origin | Toscana |
| Harvest | Late September (26–30 September) |
| Fermentation | Approximately 14 days |
| Production technique | Fermentation and maceration on the skins for about 13 days; ageing for 11 months in oak barrels, tonneaux and barriques |
| Wine making | Grapes fermented in enamelled cement tanks and/or stainless steel for about 14 days, with various pump-overs and punch-downs; after racking, the pomace is pressed in a horizontal press and the pressed wine is returned to the main wine; malolactic fermentation is encouraged by heating the resting area. Aged for 11 months in oak barrels, tonneaux and barriques. |
| Aging | Aged for 11 months in oak barrels, tonneaux and barriques; then bottled and matured for several months before being released for sale. |
| Total acidity | 5.89 gr/L |
| PH | 3.31 |
| Residual sugar | 0.9 gr/L |
| Allergens | Contains sulphites |