Chocolate on the nose, cinnamon, rich and high toned.
Specifications
| Appellation | Chianti Classico Riserva |
| ABV | 13.5 |
| Vinification | The grapes are vinified in a traditional way, without the use of selected yeasts. Maceration for 45 days. Fermentation lasts about 15 days, during which pumping over and punching down are carried out. At the end of the alcoholic fermentation, the wine remains in contact with the skins for about 20 days. |
| Élevage | Once the malolactic fermentation in stainless steel is completed, the wine is aged for 24 months in 2,000-liter oak barrels. Bottling in June. |
| Vineyard Soil | Clayey/sandy with a good proportion of galestro and alberese. Soil is red and rich in iron. |
| Harvest | Manual |
| Tasting Notes | Chocolate on the nose, cinnamon, rich and high toned. |
Chocolate on the nose, cinnamon, rich and high toned. 100% Sangiovese (single vineyard). Alcohol: 13.5%. Altitude: 430 meters. Soil: Clayey/sandy with galestro and alberese. Aged 24 months in 2,000L oak barrels. Maceration: 45 days.
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