Chianti Classico
Selection of the best grapes from Sottobosco, 0,3 ha planted in 1982, exposed South-East 250m, and Valloni, 1 ha planted in 2004, exposed West 260m, in a mix of clay and sand rich in limestone and rocks (Alberese) soils.
Fermentation in open top steel tanks. Long pump overs twice a day in the first half and reduced in duration and frequency towards the end. At the end of the fermentation and during the maceration punch downs are done to extract gently phenolic and aromatic compounds from the grapes skins. Fermentation and maceration process lasts for around 20 days, depending on the vintage.
Aging in French oak barrels, 20% new, for 14 months. After the ageing the wine is racked gently to remove all the lees and transferred for a brief period in steel tank before bottling.
No filtration or fining is done before bottling and the usage of sulphur during the whole process is kept to a strict minimum.
Producer
Cigliano di Sopra
Toscana, Italia