(D.O.C.G.)

The DOCG Chianti is without doubt a symbol of Tuscany in the world, it is produced in the area between the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena. These are the hilly areas with large terraces and valleys crossed by the rivers.
This territory has been producing wines since the time of the Etruscans, Chianti was declared DOC in 1967 and reached the top appellation DOCG in 1984.


Appellation: Chianti D.O.C.G.
Production Area: Località Fugnano (San Gimignano)
Grape and percentage: Sangiovese 100%
Vine trellissing system: Spur Cordon
Density: 4400 vines per Hectare
Soil: Yellow sand, clay mixed with cobblestone
Altitude: 270 mt above sea level
Yield of grapes per hectare: 7,5 tons
Microclimate: Typical mediterranean climate with rainfall in April, May and November; temperature between -5°C +37°C
Production process: Sangiovese grapes are hand harvested during the first two weeks of October, soft pressed and destemmed, they ferment with the skins for 15/20 days in temperature control (26°/28°C) steel vats. At the end of alcoholic fermentation, the wine is racked in cement vats where it develop the malo-lactic fermentation and mature for 6 months.
Tasting notes: Ruby red, black cherries, plum and earthy nose, harmonious and balanced taste, fresh, salty, with sweet soft tannins.
Serving suggestons: Excellent with red meat, game and medium aged cheese.
Serving temperature: 16/18°C
Number of bottles/year: 25000