VIN SANTO DEL CHIANTI CLASSICO
The best bunches of Malvasia, Trebbiano, San Colombano and Canaiolo, grapes are selected in early October and
then hung up for a period of five months in a dry, well ventilated place. After this entirely natural process of grape drying, the grapes are pressed softly and the small amount of must obtained is placed in very small wooden barrels known locally as “caratelli”, which are filled to 70% of their capacity and then sealed. The barrels are then moved to an area with marked temperature swings during the year in order to obtein a slow, but continuous, process of fermentation.
After a minimum aging period of twelve years, the barrels are opened, modest quantities are bottled, the product of the best barrels. This is the typical wine offered to visitors and guests in Chianti, one wich we wish to propose to wine lovers of real character and ageworthiness.