Grapes: Sangiovese 100%.
Culture system: spurred cordon and Guyot
Planting density: 4,800 plants per hectare.
Soil type: mainly sandstone – silty.
Altitude: 300 meters a.s.l.
Age of vineyards: 10-20 years.
Harvest: second half of September.
Fermentation: grapes harvested in perfect phenolic ripeness, cooling of the crushed grapes and fermentation in tanks at controlled temperature (max 22°C.) On the skins for about 14-15 days. Racking aging on the lees until the malolactic fermentation.
Agening: in seasoned oak for at least 12 months. Refined in bottles for at least 3 months.
Life: Chianti Colli Senesi in the base type has excellent features to support an aging up to 3 – 4 years where it can best express its good structure and better ripening of its tannins.
Description: the sight presents an intense ruby red, typical of the Sangiovese varietal aspect; smell evokes the typical vinous aroma due to the youth with light fruity background. The taste is full with good strength of tannins and a long finish.
Pairing: Chianti has always been a wine throughout the meal and great adaptability to all types of food of Italian cuisine and Mediterranean. It finds the best exaltation in red meats and mature cheeses.
Serving temperature: recommended 18 – 19 ° for all meat.
Ideal glass: Burgundy.