This wine benefits from Tuscany’s centuries-old tradition in selecting Sangiovese grapes. This wine represents the estate's bond with the Chianti Classico territory.
Denomination: Chianti Classico DOCG
Grape varietals: Sangiovese and a very small percentage of complementary varietals
Location of vineyards: I Presoni vineyard on the I Colli estate, enjoys one of the most fortunate positions in Tuscany. The terrain is characterized by a structure and composition ideal for grapevines, as demonstrated in our records over the years.
Altitude: 430 m.
Exposure: South East/ South West
Soil: For the most part alberese and galestro
Training System: Cordon spur
Vineyard density: 5.000 vines per hectare
Vinification and aging: Fermentation took place in stainless steel vats where maceration lasted for 16 – 18 days at a controlled temperature of 28/30°C. Shortly after malolactic fermentation the wine was transferred into barriques where it was aged for about 10/15 months. The bottled wine then remained a further ten months stored on the estate for refinement prior to its release on the market.
Color: Intense ruby red
Nose: Fragrant, elegant bouquet, with distinct notes of flowers, fresh fruit and spice.
Taste: On the palate the wine is highly pleasurable, round, elegant and well-structured. Maintains the freshness typical both of the zone of production Chianti Classico and of its great grape variety Sangiovese.
Notes: Maintains its characteristic properties and improves with aging.
Serving suggestions: Traditional accompaniments are red meat (both roasts and salted), game, and mature cheeses. Modern cuisine pairs this wine successfully with typical Mediterranean first courses.
Serving temperature: 18C° – open 1 hour ahead of time.
Conservation: Store at a constant temperature of circa 17C° away from light.
Formats: 750 ml
ap egend: It is called “Classico” because “classically” Chianti wine was produced only in a small territory delimited by the historic will of local winemakers.
egend: The necessity to control water has always caused farmers to split their fields into lots. In Tuscany these are called “prese”. In Chianti, the massive presence of stones and slopes made “prese” be very small in size, often bounded by stone walls. At Mocenni, there was a field of about 3 hectares which was less difficult than others, and it was possible to split it into only six “prese”. Compared to the others, these six seemed enormous, and were thus called “presoni”.