Chianti Classico

Grape varieties: sangiovese 90%, colorino 5%, canaiolo 5%
Vineyard: loc. Castagnoli
Planting density: 5 thousand vines/hec
Average yield: 1,5 kg/plant
Average altitude: 500 m a.s.l.
Maturation: in oak casks and in tonneaux for at least 12 months
Ageing in glass: 12 months
Alcoholic content: 13.5% vol.
Serving temperature: 18°C

Maceration without stalks is performed at a controlled temperature of 28°C for 10-12 days. Malolactic fermentation occurs in steel vats. Maturation of at least 15 months follows, managed partly in oak casks and partly in tonneaux. The wine is blended in stainless steel vats. Very wide filtration is applied at the bottling stage, which is followed by ageing in glass for at least 6 months.

Year 2006

Chianti Classico Rocca di Castagnoli 2003

• Two glasses assigned by Guida ai Vini d’Italia, Gambero Rosso-Slow Food
• Two stars from Guida ai Vini d’Italia by Veronelli Publisher