Poggio alle corti, Terrerosse vineyards with mixed clay soil and Pliocene sands.
Guyot growing system.
Sangiovese 95% , cilegiolo 5%
Selection of the grapes in the vineyards, followed by the de-stemming and pressing of the grapes. The maceration process begins and lasts for about 12-14 days at a temperature not exceeding 30 ° C in stainless steel vats. We proceed with the spontaneous malolactic maturation and fermentation in concrete tanks. Here the wine remains for 6 months in contact with the yeasts which are periodically suspended (batonnages).
Finally, natural stabilization takes place and the assembly of the wines, after organoleptic control by choosing the most suitable components. After a light filtration, the wine is ready to be bottled and it’s refined for at least 6 months in the bottle.
Ruby red with purple nuances
Mineral notes, red fruits
Dry, sapid with equilibrated tannins that give this chianti a wonderful persistence
Tuscan charcuterie, cheeses, meat and tomato based first courses, meat and bushmeat dishes. It is also perfect with the Livornese Caciucco
Number of produced bottles: 20.000
Tyoe of bottles: Bordolese, 750ml e da 375 ml and the Fiasco,1 lt. and 1.5 lt.