Floral, structured, and youthful.
Specifications
| Appellation | Chianti Classico |
| ABV | 13.5 |
| Vinification | During the alcoholic fermentation (which on average lasts from 10-15 days), délestage is carried out, pumping over and punching down. Alcoholic fermentation takes place without the use of selected yeasts. The racking is determined after tasting, on average the maceration lasts from 25 to 30 days. Malolactic fermentation takes place partly in wood, partly in stainless steel. |
| Élevage | Once the malolactic fermentation in stainless steel is completed, the wine is aged for 24 months in 2,000-liter oak barrels (untoasted, just for micro-oxgenyation). Bottling in March. |
| Vineyard Soil | Clayey/sandy with a good proportion of galestro and alberese |
| Harvest | Manual |
| Tasting Notes | Floral, structured, and youthful. The aromatics come from the Canaiolo, and the balance in acidity and fruitiness from the Sangiovese. |
Floral, structured, and youthful. Balance in acidity and fruitiness. 95% Sangiovese, 5% Canaiolo. Alcohol: 13.5%. Altitude: 430 meters. Aged 24 months in 2,000L untoasted oak barrels. Vineyard planted: 2006, 2009, 2012 (3 hectares total).
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