Chianti

Vinification

After the harvest, carried out by hand, the bunches of grapes (Sangiovese, Canaiolo e Colorino) go straight to the destalking machine. Maceration lasts about 15 days and takes place in temperature-controlled stainless steel tanks, allowing the wine to complete alcoholic fermentation. During this time, it is pumped over four times a day. The wine is then racked and completes malo-lactic fermentation by the end of December.

Tasting notes

Bright red; vinous bouquet with scents of violet; nicely structured with a harmonious, slightly tannic flavour. Store vertically at a temperature of about 15°C.