WINEMAKING After de-stemming the grapes are not crushed, in order to keep the berries intact, assuring softer tannins and greater color extraction. Selected yeasts are added and the fermentation starts at a controlled temperature of 22-25° C (70-75° F) for about ten days. The wine is left in contact with the skin for about ten more days, after which it's racked. Then the bacteria are added and the malolactic fermentation takes place, lasting about six days. Aging: A third of the wine is aged in oak casks for four months, the remaining in stainless steel tanks. Further six months in the bottle. The wine is slightly filtered and separated from the residual yeasts and sediments, before bottling.
TASTING NOTE This Chianti has a rich bouquet with cherry fruit and thyme. On the palate it's bright, with lively red fruit, violets and scent of leather, supported by well integrated tannins. Nice balance and elegant finish