A magical union between the heat of the sun and the composition of the soil, rich in clay and marl, the altitude and exposure, give life to a pure Sangiovese, rich and juicy, fruity and elegant.
This Chianti Classico is obtained from a selection of the most suitable Sangiovese vineyards of the company, refines for about 10 months in large barrels and then for 4 months in the bottle, before being marketed with the name of the place where the company lies: Vallenuova .
Production area: Chianti Classico, Tuscany. Soil: Silt and clay with a considerable presence of skeleton. Vinification: The grapes, harvested manually, undergo a double selection: first the bunches and the portions of the bunch are chosen, then selected grape by grape thanks to the aid of an optical sorter. Only perfectly intact grapes are placed in steel tanks or wooden truncated vats for fermentation. Alcoholic fermentation: Fermentation lasts about 20 days, during which the temperature of the vats is controlled automatically. Replacements are performed every 8 hours and 1 delestage per week. Fermentation follows a short period of post-fermentation maceration. Malolactic fermentation: The malolactic fermentation is carried out in conical wooden vats of 48 hl. Aging: The wine remains for 10 months in wood, 4 of which on its fine lees. 4 months of bottle aging follow.
Organoleptic notes: This sensual wine features notes of red cherry, black cherry, tobacco, spices and licorice. The elegant and well-balanced tannins with the fruit show a good degree of ripeness of the grapes. The finish is long, juicy, fresh and pleasant, with the crunchiness and structure of an authentic Sangiovese di Castelnuovo Berardenga.