Chianti Classico 2023

描述

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.

詳細資訊

香水

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

顏色

Intense red colour.

味道

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

服務於：

16 - 18 °C.

長壽：

05 - 10 years

醒酒時間：

1 hour

製造商

製造商

Fattoria San Giusto a Rentennano

來自這個酒莊

• 創業年份: 1905
• 釀酒師: Attilio Pagli
• 生產的瓶子: 90.000
• 公頃: 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. 閱讀更多

Tuscany

技術規格表

名称	San Giusto a Rentennano Chianti Classico 2023
类型	Red organic still
葡萄酒名称	Chianti Classico DOCG
年份	2023
容量	0,75 l
酒精度	14.0% 按體積
葡萄品种	95% Sangiovese, 5% Canaiolo Nero
国家	Italy
产地	Tuscany
供应商	Fattoria San Giusto a Rentennano
收获	Hand-picked when perfectly ripe. From 26 to 30 September.
生产工艺	Fermentation and maceration on the skins: 13 days.
酿酒工艺	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.
陈酿	11 months in oak casks, tonneaux and barriques.
总酸度	5.89 gr/L
克/升/升 (LPH)	3.31
残糖	0.9 gr/L