chianti classico riserva 2015

vineyard

• Training method: Guyot
• Average vines age: 15 y
• Density: 5'000 plants/Ha
• Yields: 30 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 500L + 12 months in French oak casks of 2’000L

Analytical Data

• Alcohol level: 14,5% Vol
• Total acidity: 5,20 g/l
• Residual Sugar: 0,40 g/l
• Free SO2: 12,00 mg/l
• Total SO2: 61,00 mg/l
• PH: 3,52