A Chianti DOCG made with grapes from vineyards using the spurred cordon technique at an altitude of 330 metres, exposed to the south-west.
The grapes are harvested by hand, usually in mid-October, and after a fermentation period of about eight days in cement vats, are racked by a soft pressing of the pomace and then after an appropriate storage period the product is aged in the bottle for about two months. The wine has a red ruby colour, with an intense aroma and rounded flavour. It is perfect for both red and white meats.
|Denomination:||Chianti D.O.C.G. Il Leccio|
|Grapes:||Sangiovese 85% – Canaiolo, Ciliegiolo e Malvasia Nera 15%|
|Production area:||Bucine (AR) – Toscana|
|Vineyards area:||11 H.|
|Altitude:||330 asl south-west exposure|
|Plant breeding way:||Spurred Cordon|
|Planting density:||4.500 plants/ha|
|Yeld/Hectar (Wine):||60 Hectolitres|
|Harvest period:||Middle of October|
|Winemaking:||Fermentation maceration in concrete of 10/14 days
6 months of ageing in bottle
|Organoleptic characteristic:||Alcohol: 13%
Colour: Ruby red
Bouquet: Vinous, pleasant
|Pairing:||White and red meat dishes, wild meat and medium aged cheeses|
* From the 2016 Harvest alla wines are organic.