Description
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.
Chiant
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 Taste/Flavour: Harmonic |
Service temperature: | 18° |
Pairing: | White and red meat dishes, wild meat and medium aged cheeses |
* From the 2016 Harvest alla wines are organic.