Chianti Classico

San Casciano Val di Pesa, Italy

Traditional fermentation and maceration with the skins for 12-18 days in glazed concrete vats, the must is pumped over four times a day during the first week, and twice a day during the following weeks. The wine matures in glazed concrete vats for 12-18 months.

Blend: 85% Sangiovese, 10% Canaiolo, 5% Colorino