Chianti-ok (1)
toscana

Chianti Superiore DOCG

Ruby red in color with purple highlights, the wine offers spicy aromas along with notes of red fruit which recall cherries. The palate is fragrant and is endowed with a texture of supple tannins. The finish and aftertaste bring back the notes of red fruit first felt on the nose.

13%
Alcohol by volume: 13% vol.

Climate

2013

From a climatic point of view, the 2015 vintage was characterized by warm and dry weather. The vines enjoyed a regular growing season thanks to the reserves of ground water accumulated during the winter and to the mild temperatures of these months. From mid-July to the end of August high temperatures slowed the ripening process, which otherwise would have been completed too early in the season. The favorable climate assisted in a obtaining a good final ripeness in the Sangiovese crop, which was picked between the end of September and the middle of October.

il-meteo

Climate
Warm and dry weather
2013

Uva

Harvest
Between the end of September and the middle of October
2015

Calice

Winemaking
mid-December
2015

Winemaking

2014

The various lots of grapes were treated somewhat differently; one part was macerated on its skins for 7-8 days at a temperature held to a maximum level of 77° Fahrenheit (25° centigrade) to best conserve the aromas of the grapes and extract tannins of a certain softness and suppleness. The largest part of the crop, instead, remained in contact with its skins during the fermentation for 10-12 days at a temperature of 86° Fahrenheit (30°). The skins in fermentation were, in this case, regularly bathed to increase the flavor complexity. The finished wine began to be bottled in November of 2016.

Maestrelle

History

The Chianti D.O.C.G. appellation, typical of central Tuscany, was created in order to offer a constantly increasing level of qualitative protection for the wines produced in this region. Having been introduced fairly recently (in 1996), this appellation is still not very widespread with respect to other traditional ones in Tuscany. The varietals used favor typicity and tradition: in fact a high percentage of sangiovese (75%) is expected, along with Canaiolo Nero (black canaiolo) and three other indigenous varietals; but also including some international varietals, such as merlot. The discipline imposes very strict rules on the required period of aging: it is calculated beginning January 1st following the grape harvest and must continue for at least 9 months, 2 of which take place in the bottle. This means that the wine is ready to be released by September of the year following that of the wine’s production. Santa Cristina Chianti Superiore, which represents the essence of the expression of “Tuscanity”, was produced for the first time with the vintage of 2006. It stands side by side with the “classic” Santa Cristina which was born 60 years ago, and reaffirms and renews the tradition.