Dievole
Chianti Classico Sangiovese
Chianti Classico, Chianti, Tuscany, Italy
Tannic blackberries brings out the pizza
Tannic blackberries brings out the pizza
Apr 10th, 2016
One of the best wineries in Chianti. Wine is reach with great flavours. The Chianti Classico is composed of 90% Sangiovese grape and other red grapes. Wine with a strong character. The grapes have been harvested by hand by the end of September- early October . Agrarian aspects Altitude - 300-420 mt Exposure - South, south-west Soil - Limestone, calcareous,pebbles Training method - Spur-pruned cordon Vineyard density - average of 5.000 plants/ha Age of vineyard - 5-15 years Yield / ha - 70 q.al Yield / plant - 1.3 kg. Harvest - late September - early October Alcohol content - 13.5% Ageing 80% of the wine is aged in the wooden vats made of French oak, 20% is aged into French and American barriques for about 12 months, bottle ageing for further 6 months. Vinification Maceration in wooden vats by 8000 l. for 10 days at 28° after a pre-maceration for 3 days at 5°. Post-maceration for a 3-5 days at 28°. The malo-lactic fermentation starts spontaneously. Description Appearance - limpid, deep ruby with violet shade, quite thick. Aroma - fruity, cherry and plum confiture, lightly spicy with black pepper and juniper notes. Taste - dry, warm, soft, quite fresh, quite tannic, full, balanced, intense and persistent, fine. Final comments - harmonious, ready. Suggestions - perfect with meat, rice or pasta with sauce, truffle or mushroom, perfect alone. Drink at - 20°C, best in decanter, uncork 1 hour before serving. Total production - 190.000 (0.750 lt.) - 20.000 (0.375 lt.) - 1.500 ( 1.500 lt.) - 100 ( 3.000 lt.) Packaging: Cardboard case/6 bottles (0.750 lt ) or by 12 (0.375 lt). Magnum and Double Magnum single-packed in wooden case.
One of the best wineries in Chianti. Wine is reach with great flavours. The Chianti Classico is composed of 90% Sangiovese grape and other red grapes. Wine with a strong character. The grapes have been harvested by hand by the end of September- early October . Agrarian aspects Altitude - 300-420 mt Exposure - South, south-west Soil - Limestone, calcareous,pebbles Training method - Spur-pruned cordon Vineyard density - average of 5.000 plants/ha Age of vineyard - 5-15 years Yield / ha - 70 q.al Yield / plant - 1.3 kg. Harvest - late September - early October Alcohol content - 13.5% Ageing 80% of the wine is aged in the wooden vats made of French oak, 20% is aged into French and American barriques for about 12 months, bottle ageing for further 6 months. Vinification Maceration in wooden vats by 8000 l. for 10 days at 28° after a pre-maceration for 3 days at 5°. Post-maceration for a 3-5 days at 28°. The malo-lactic fermentation starts spontaneously. Description Appearance - limpid, deep ruby with violet shade, quite thick. Aroma - fruity, cherry and plum confiture, lightly spicy with black pepper and juniper notes. Taste - dry, warm, soft, quite fresh, quite tannic, full, balanced, intense and persistent, fine. Final comments - harmonious, ready. Suggestions - perfect with meat, rice or pasta with sauce, truffle or mushroom, perfect alone. Drink at - 20°C, best in decanter, uncork 1 hour before serving. Total production - 190.000 (0.750 lt.) - 20.000 (0.375 lt.) - 1.500 ( 1.500 lt.) - 100 ( 3.000 lt.) Packaging: Cardboard case/6 bottles (0.750 lt ) or by 12 (0.375 lt). Magnum and Double Magnum single-packed in wooden case.
Nov 26th, 2013
