Capraia Chianti Classico

Grape varieties: sangiovese 90%, cabernet 5%, merlot 5%
Vineyard: loc. Capraia - Castellina in Chianti
Planting density: 5thousand vines/hec
Average yield: 1.5 kg/plant
Average altitude: 350 m a.s.l.
Maturation: in tonneaux and Chianti barrels for 12 months
Ageing in glass: 6 months
Alcoholic content: 13.5% vol.
Serving temperature: 18°C

Maceration without stalks is performed at a controlled temperature of 28°C for 10-12 days. Malolactic fermentation occurs in steel vats. A maturation of at least 12 months follows, managed partly in small oak barrels, partly in tonneaux. The wine is blended in stainless steel vats. Very wide filtration is applied at the bottling stage, which is followed by ageing in glass for at least 6 months.