TYPE
OF GRAPES
 |
Sangiovese |
|
NAME
 | Chianti
Classico D.O.C.G. |
|
DEFENCE
METHODS
| Anti-parasitic
integrated treatment with low environmental impact |
|
VINTAGE
TIME
| late
September |
|
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 |
| wine-pressing
and remounting |
| fermentation
at controlled temperature (28~30° C) |
| drawing
off of the wine and exhaustion of fermentable sugars |
|
PROCESSING
| 12/14
months storage in 54 hl barrels at controlled room temperature |
| bottling
operations |
| storage
of bottles in conditioned rooms for at least 2 months |
|
ANALYTICAL
DATA
| alcohol:
(% vol.) 13 |
| sulphurous
anhydride freed on bottling: (mg/l) 30 |
| total
acidity (g/l) 5,80 |
| net
dry extract (g/l) 26,60 |
|
SENSORIAL
TEST
| colour:
deep ruby |
| bouquet:
complex and variegated with notes of small red fruits and vanilla |
| taste:
sapid, harmonious, mellow, with a good body, highly persistent |
|
SERVING TEMPERATURE
| 16~18°
C |
|
