Chianti Classico is produced from 80% Sangiovese-, 10% Colorino- and 10% Pugnitello grapes. The harvest is done in September, followed by 8-10 days of fermentation at 28-30 ° C. The malolactic ferme...
Chianti Classico is produced from 80% Sangiovese-, 10% Colorino- and 10% Pugnitello grapes. The harvest is done in September, followed by 8-10 days of fermentation at 28-30 ° C. The malolactic fermentation follows in steel tanks. The finalized wine is stored in Slovenian oak barrels for 10-12 months, followed by a further 2 months’ of storage in the bottle.
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