Chianti Pacina 2013

This is definitely their most important wine in terms of tradition and characteristics of the wine. It represents the Sangiovese soul of this Chianti side. As tradition wants, there is a small part of Canaiolo and Ciliegiolo (5%) with the Sangiovese.

The spontaneous fermentation and long maceration take place in cement tanks. After the first winter, they pass the wine into old oak botti for 18 to 24 months and then, at least two years in bottle before the release of the wine. THey do not filter and we use a small amount of sulfites if necessary but generally the total sulfites are always below 10mg/lt. 

Vineyard: 6.5 hectares from 10 to 38 years 

Soil: Tufo di Siena (Sand-Clay)

Production: 50 ql grapes per hectare

Vinification: Alcoholic fermentation without selected yeast and maceration of the grapes for six weeks in concrete tanks. Malolactic fermentation in concrete tanks in the following six months. Wine without clarification or filtration.

Aging: 14 months in 500 liter barrels and 17/25 hectolitres casks of Allier oak. Eighteen months aging in bottle before the release.

Grape variety: Sangiovese 95%, Canaiolo and Ciliegiolo 5%