Chianti Classico DOGC 2019


Rosso toscano biologico. Nel processo produttivo non vengono utilizzate proteine animali o prodotti di origine sintetica ad eccezione della solforosa necessaria; spesso inferiore ai parametri del disciplinare biologico. L´azienda basa il proprio lavoro su pratiche esclusivamente biologiche e biodinamiche


Grapes: 100% Sangiovese

Harvest: by hand in crates late September

Vinification: in wooden barrels and concrete tank, without the use of added yeast or temperature control
20% whole clusters are used, 30 days of maceration on the skins with manual punching down

Refinement: One year in wooden barrel and concrete tank. In September, it is bottled to make room for the new vintage and remains in bottle for at least another 12 months

Number of bottles produced: 2500 0.75l bottles

Alcohol content: 14%.

Production area: Barberino Val d’Elsa (Barberino Tavarnelle)

Altitude: 320 m asl

Vineyard characteristics: 2001 and 2006 plantings with spurred cordon training

Soil characteristics: medium mixture, rich in skeleton, small and medium-sized pebbles, sands and boulder

No selected yeasts, enzymes, tannins, animal proteins or products of synthetic origin are used in the production process except for the necessary sulfur dioxide.
The company bases its work on exclusively organic and biodynamic practices.