This authentic traditional wine really enhances the characteristics of its
territory, Chianti Classico, pproduced in the vineyards of the
historical monstery of Pontagnano.
Grapes: Sangiovese
Vineyard: this wine is produced from hand – selected grapes in the
historical vineyard belonging to certosa di Pontagnano. Situated at 350
meters above the sea level, on hilly slopes, and facing south and south
west, the vineyard favorably supports regular and optimal riping of
the grapes. T he soil is of medium-mixture, sandy and clayey with
typical Galestro marl and Alberese limestones.
Wine making: fermentation in stainless steel tanks at a controlled
temperature lower than 27°C for 12 to 18 days, which is the average
suitable time to extract from the skin colors, polyphenols, tannins and
other typical features ofChianti Clasico. After the alcoholic
fermentation, wine is moved to cement-vitrified tanks for the second
fermetation until the malic acid gets totally exhausted. Only at this
moment, the will be ready for aging in oak berrels.
Aging: 12-18 months in 53 hl oak casks
Refining: an additional rest in bottles for 3-6 months before
merchandising to further enhance the Chianti Classico aromas and
flavors.
Color: brilliant deep ruby red
Bouquet: intense, fine and charmming, with of red fruit and violet
andpleasant spicy suggestions
Flavor: intense, persistent and fine with sof and well mixed tannins,
spicy,with hith of vaniilla; complex and long-lasting finish
Serving suggestions: Red meat and pasta with meat seuces, aged
cheese.
This authentic traditional wine really enhances the characteristics of its
territory, Chianti Classico, pproduced in the vineyards of the
historical monstery of Pontagnano.
Grapes: Sangiovese
Vineyard: this wine is produced from hand – selected grapes in the
historical vineyard belonging to certosa di Pontagnano. Situated at 350
meters above the sea level, on hilly slopes, and facing south and south
west, the vineyard favorably supports regular and optimal riping of
the grapes. T he soil is of medium-mixture, sandy and clayey with
typical Galestro marl and Alberese limestones.
Wine making: fermentation in stainless steel tanks at a controlled
temperature lower than 27°C for 12 to 18 days, which is the average
suitable time to extract from the skin colors, polyphenols, tannins and
other typical features ofChianti Clasico. After the alcoholic
fermentation, wine is moved to cement-vitrified tanks for the second
fermetation until the malic acid gets totally exhausted. Only at this
moment, the will be ready for aging in oak berrels.
Aging: 12-18 months in 53 hl oak casks
Refining: an additional rest in bottles for 3-6 months before
merchandising to further enhance the Chianti Classico aromas and
flavors.
Color: brilliant deep ruby red
Bouquet: intense, fine and charmming, with of red fruit and violet
andpleasant spicy suggestions
Flavor: intense, persistent and fine with sof and well mixed tannins,
spicy,with hith of vaniilla; complex and long-lasting finish
Serving suggestions: Red meat and pasta with meat seuces, aged
cheese.