2009 Technical Specifications
Alcohol 13.3%
pH 3.5
Grape Varieties 80% Sangiovese; 20% collectively Malvasia Nera, Merlot and Cabernet Franc
Classification Chianti Classico Riserva DOCG
Region Chianti Classico
Soil Rocky limestone-clay soils
Harvest Dates 29 September–12 October 2009
Fermentation Vessels Steel tanks
Production Volume
Magnums3,000
Production Details Vineyard elevations were reported as 1,270–1,750 feet. After vineyard selection, clusters were hand-picked into 12-kg boxes, sorted again, destemmed and pressed. Each variety fermented separately in steel at approximately 86–91°F with repeated daily punch-downs, followed by 21–23 days of maceration. About 1,400 hL completed malolactic fermentation. The final blend was assembled around mid-December and rested for 12 months in oak barrels, 20% new and the remainder used. The technical panel also lists total acidity as 5.60 but supplies no unit or analytical basis, so it is not proposed as an unqualified total_acidity_gl value.
2008 Technical Specifications
Alcohol 13.5%
Drinking Window 2014–2020 (Jancis Robinson)
Classification Chianti Classico Riserva DOCG
Region Chianti Classico
Harvest Dates 13–15 October 2008
Bottling Date May 2010
Production Details Matured for 12 months in barrels, 20% of which were new, before bottling in May 2010.
Tasting Notes Jancis Robinson, 5 October 2016: complex and well-knit, with a delicate fragrance, an ethereal character and a very dry finish.
2007 Technical Specifications
Alcohol 13.5%
pH 3.4
Total Acidity 5.7 g/L
Grape Varieties 80% Sangiovese; 20% collectively Malvasia Nera, Merlot, Cabernet Franc and Pinot Nero
Classification Chianti Classico Riserva DOCG
Region Chianti Classico
Soil Chalky-clay soils with a gravel-pebbly texture
Harvest Dates 25 September–4 October 2007
Fermentation Vessels Stainless-steel tanks
Production Volume
Magnums4,000
Production Details Vineyards ranged from 390 to 530 metres; older parcels were planted from 1964 to 1978 at 3,000 vines/ha and later parcels at 5,300 vines/ha. Grapes were sorted in the vineyard and winery, destemmed and crushed; the must was chilled and fermented at 33°C with gentle pumpovers. Maceration lasted 24–25 days. About 1,600 hL completed malolactic fermentation, mostly in barriques. The assembled blend then entered barriques, 20% new and the balance one-to-three years old.
Producer Information
Website
Address
Località Ama, 53013 Gaiole in Chianti SI, Italy
Phone
+39 0577 746031
Email
Owner
Lorenza Sebasti
Cellarmaster
Marco Pallanti