Nombre de la empresa:Fontanafredda srl

Añada2006

Formato750 ml

ColorTinto

CategoríaVino tranquilo

País/RegiónItalia , Toscana

DenominaciónChianti Classico

Cepa (Tipo de vino)Sangiovese

ClasificaciónD.O.C.G.

Porcentaje de alcohol13.5 %

Reference Price5.5 EUR

Porcentaje de azúcar0-5 g/l

Generalidades

Tasting Notes (Recomendado):The Chianti Classico is one of the most prestigious wines in Tuscan oenology, and Chianti Classico Chigi Saracini belong to this tradition in its own right, with its deep and captivating ruby-red glowing through the glass. The aroma is characterized by the typical Sangiovese vinous fragrance and is accompanied by equally characteristic perfumes of violet and ripe cherry. Its taste is round, soft, austere and elegant, and this makes it perfect to complement to all Tuscan cuisine dishes. Its remarkable structure enables it to offer its best for a period of 8 to 10 years at least

Viñedo

% de uvas / cepa (tipo de vino):Sangiovese 90%, other complementary grapes 10%

Suelo:The soil is typical of the Chianti area, lacking organic matter and with a rich silica content, thus conferring the soil an excellent draining ability and avoiding water stagnation; the vine-density is between 3,500 and 6,500 plants per hectare

Clima de cultivo / condiciones de añada :temperate

Tipo de cosecha:handmade&barefoot

Vinificación (elaboración del vino)

Método:Grapes are harvested at the right ripening stage, normally occurring in the middle of September, and are immediately dispatched to vinification, after a thorough and careful de-stemming/crushing. The stainless steel fermentation vats hold approximately 100hl and are entirely thermally regulated. From its start, fermentation is aided by skin must repassing operations, carried out 4-5 times a day to optimize the extraction phase. During this process, the fermentation temperature is constantly monitored to avoid it exceeds 28°-30°C. Once alcoholic fermentation is completed, the skins are kept to steep for a further 10-12 days, still with the aim to optimize tannins extraction. Racking precedes the new wine, storage time in steel tanks, to allow for the triggering and standard development of malo-lactic fermentation, after which the wine is transferred into oak barrels

Duración:During the month of January following harvesting, the wine is placed in French oak wood of various capacity, for a 10 months maturation

Fermentación maloláctica:yes