TYPE
OF GRAPES
 | Sangiovese |
|
NAME
| Chianti
Classico Reserve D.O.C.G. |
|
DEFENCE
METHODS
| Anti-parasitic
integrated treatment with low environmental impact |
|
VINTAGE
TIME
| first
week of October |
|
HARVESTING
METHODS
| manual,
in carts preventing the crushing of the grapes that are unloaded with a belt-hopper
to guarantee their wholeness |
|
WINE
MAKING PROCESS
| removal
of grapes from stalks by pressing the bunches lightly |
| maceration
and starting of alcoholic fermentation |
| déléstage |
| fermentation
at controlled temperature (28~30° C) |
| drawing
off of the wine and exhaustion of fermentable sugars |
|
PROCESSING
| part
of the wine is matured in 300-litre kegs while the remaining part matures in oak
barrels for a period of 20/24 months in room at controlled temperature |
| assembly
|
| bottling
operations |
| storage
of bottles in air conditioned rooms for at least four months |
|
ANALYTICAL
DATA
| alcohol
(% vol.) 13 |
| sulphurous
anhydride freed on bottling: (mg/l) 29 |
| total
acidity: (g/l) 5,60 |
| net
dry extract: (g/l) 26 |
|
SENSORIAL
TEST
| colour:
deep, intense ruby |
| Bouquet:
fine and intense, rich, with notes of brushwood fruits (bilberry and blackberry)
and noble woods |
| taste:
full, mellow, with a good structure and excellent balance, highly persistent |
|
SERVING
TEMPERATURE
| 16~18°
C |
|
