CHIANTI CLASSICO 2015:
Total production: 25000 bottles.
Bottled: Lotto n.1: December 2017, 3300 bottles.
Blend: 90% Sangiovese 10% Colorino and Malvasia Nera
Fermentation: Traditional; duration 20 days.
Permanence on yeast: 3 months in Tonneaux practising batonnage.
Aging: 14 months in Tonneaux and 10 months in cement and stainless steel.
Organoleptic examination: Chianti Classico with a clearly classic look; intense but vibrant ruby red color.
Intense and fruity nose impact, with delicate fresh fruit notes of plump prunes and orange rind that are followed by a more spicy note of fresh grass.
On the palate, a noteworthy composition is immediately revealed, full and round and yet clean and dry in the mouth with elegant but strong tannins to sustain the fruity notes of wild berries and plums and prunes. Beautifully persistent.
Food parings:
The fine balance in this wine makes it a perfect compliment to many varieties of food: traditional hearty Tuscan soups, fresh pasta with vegetable or meat sauces, roasted, grilled or boiled meats, as well as, savory fish stews also easily a perfect match with Ethnic and oriental dishes.
| scheda_chianti_classico_10_ing.pdf |
| scheda_chianti_classico_11_ing.pdf |
| scheda_chianti_classico_12_ing.pdf |
| scheda_chianti_classico_13_englishxx.pdf |
| scheda_chianti_classico_15_ing.pdf |
CHIANTI CLASSICO RISERVA 2014:
Total production: 2000 bottles
Bottled: December 2017
Blend: 100% Sangiovese
Fermentation: Traditional; duration 20 days.
Permanence on yeast: 90 days with technique of batonnage.
Aging: 24 months in Tonneaux.
Organoleptic examination: Deep and intense ruby red color.
Complex aromas on the nose where mature fruit combines with more vegetal nuances, all woven through with spicy, as well as, tertiary veins (hay and grass, cinnamon and cloves, leather and cocoa).
On the palate the wine is generous, expansive and full, particularly persistent and extremely well balanced given the great complexity on the nose.
The finish is lengthy and strikingly long.
Food parings: The great depth of structure and its extreme complexity permit a wide combination with many rich important dishes. Game, roasted meats, grilled beef and complex stews will find a fine compliment as well as aged cheeses and salamis.
Bottled: December 2017
Blend: 100% Sangiovese
Fermentation: Traditional; duration 20 days.
Permanence on yeast: 90 days with technique of batonnage.
Aging: 24 months in Tonneaux.
Organoleptic examination: Deep and intense ruby red color.
Complex aromas on the nose where mature fruit combines with more vegetal nuances, all woven through with spicy, as well as, tertiary veins (hay and grass, cinnamon and cloves, leather and cocoa).
On the palate the wine is generous, expansive and full, particularly persistent and extremely well balanced given the great complexity on the nose.
The finish is lengthy and strikingly long.
Food parings: The great depth of structure and its extreme complexity permit a wide combination with many rich important dishes. Game, roasted meats, grilled beef and complex stews will find a fine compliment as well as aged cheeses and salamis.
| scheda_chianti_classico_riserva_10_ing.pdf |
| scheda_chianti_classico_riserva_11_ing.pdf |
| scheda_chianti_classico_riserva_14_ing.pdf |
POGGIO AL MANDORLO 2015:
Total production: 5300 bottles
Bottled: February 2017, lotto 1
Blend: 100% of Sangiovese
Fermentation: Traditional; duration 15 days.
Permanence on yeast: 30 days.
Aging: Stainless steel.
Organoleptic examination: A fresh, young, bright ruby red wine.
The nose is fruity and rich. In the mouth a fresh pleasing start shows simply and correctly the inherent characteristics of Sangiovese. The crisp acidity leaves the mouth clean and fresh.
Food parings: Thanks to its fresh young quality this wine is ideal to pare with light simple foods using fresh tomato sauces, white meats and also pizza.
Bottled: February 2017, lotto 1
Blend: 100% of Sangiovese
Fermentation: Traditional; duration 15 days.
Permanence on yeast: 30 days.
Aging: Stainless steel.
Organoleptic examination: A fresh, young, bright ruby red wine.
The nose is fruity and rich. In the mouth a fresh pleasing start shows simply and correctly the inherent characteristics of Sangiovese. The crisp acidity leaves the mouth clean and fresh.
Food parings: Thanks to its fresh young quality this wine is ideal to pare with light simple foods using fresh tomato sauces, white meats and also pizza.
| scheda_poggio_al_mandorlo_10_ing.pdf |
| scheda_poggio_al_mandorlo_11_ing.pdf |
| scheda_poggio_al_mandorlo_14_ing.pdf |
POCOROSSO 2017
Total production: 1500 bottles
Bottled: February 2018
Blend: 100% of Sangiovese
Fermentation: With peels, 8 hours.
Permanence on yeast: 15 days.
Aging: No.
Organoleptic examination: A fresh and energetic wine with a light red cherry color.
The nose is herbaceous, with hints of tomato and almond.
It allows Sangiovese to be a partner also during the hottest months; so it describes the decisive nature of the vineyard varietal, even if it is kept at low temperatures.
Food parings: Thanks to its fresh young quality this wine is ideal to pare with light simple foods like seafood and shellfish but also rich salads and other simple dishes.
Bottled: February 2018
Blend: 100% of Sangiovese
Fermentation: With peels, 8 hours.
Permanence on yeast: 15 days.
Aging: No.
Organoleptic examination: A fresh and energetic wine with a light red cherry color.
The nose is herbaceous, with hints of tomato and almond.
It allows Sangiovese to be a partner also during the hottest months; so it describes the decisive nature of the vineyard varietal, even if it is kept at low temperatures.
Food parings: Thanks to its fresh young quality this wine is ideal to pare with light simple foods like seafood and shellfish but also rich salads and other simple dishes.
| scheda_pocorosso17_ing.pdf |
