Production Zone 150-310 meter above sea level.
Grapes Varieties Sangiovese 90% and Cabernet Sauvignon 10%.
Training System Spurred cordon system, 5.000 Plants to hectare.
Yield Per Hectare 45 q. grapes to hectare.
Harvest Sangiovese middle october, Cabernet Sauvignon
end october.
Vinification The Riserva – La Sala, only uses a selection of
the best grapes in the vineyard. Maceration
takes 2/3 weeks and is done in steel barrels at a
temperature of 25 °C.
Ageing Ageing lasts 18 months, half of the graps age
in 38hl French oak Barrel, the other half in French
Bottle Ageing 12 months.
Tasting notes Deep ruby colour, with a delicate dried fruit taste. Really complex yet elegant nose with lots of spicy and balsamic notes. On the palate is vibrant, mineral and velvety, with a soft and ripe tannin. Impressive length and elegant finish. The tannins structure makes it an ideal match for red meat dishes such as Florentine T-bone steak.
Food Pairing Any steak and red meat dishes, roasted lamb, wild boar.
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