chianti classico 2017

vineyard

• Training method: Guyot
• Average vines age: 15 y
• Density: 5'000 plants/Ha
• Yields: 38.5 hl/Ha

Terror

• Village: Castelnuovo Berardenga
• Altitude: 320 m.a.s.l.
• Aspect: South/ south-east
• Soil: Sand, silt, clay with a stony skeleton

Wine making and aging

• Harvest: Hand-picked in racks
• Wine-making: Destemmed and soft pressed, pre-fermentation maceration at 5° C, manual pumping-over and folling. Use of natural yeasts in the best vintages
• Fermentation vessel: Stainless steel
• Fermentation temperature: 28 C
• Fermentation Length: 16 days
• Malolactic fermentation: Realised after alcoholic fermentation
• Ageing: At least 18 months in French oak tonneau of 500 l. 10% new oak per vintage, At least 4 months of bottle maturation

Analytical Data

• Alcohol level: 14,5% Vol
• Total acidity: 5,00 g/l
• Residual Sugar: 0,40 g/l
• Free SO2: 14,00 mg/l
• Total SO2: 47,00 mg/l
• PH: 3,28