Chianti Superiore DOCG 2015
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.
FERMENTATION AND AGING:
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.
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.