Spontaneous fermentation takes place in 75hl cement tanks after interaction with native yeast, this occurs over a 14-15 day period at a controlled temperature of 26°C - 28°C. The wine is transferred to 42hl French oak casks where it goes through malolactic fermentation and is aged for about 14 months. The casks are in non – toasted oak and they originate from the noble forests of Allier. The wine is then matured for a further minimum period of 3 months.
Dievole Chianti Classico
- Toscana, Italy
Method & Production
Ruby red in colour. On the nose it displays floral notes of violets with aromas of ripe red fruits. This is a wine with great structure with excellent minerality, well integrated with elegant and mature tannins. A predominance of red fruits and cherry complete the palate.
Perfect for pairing with tomatoe based pasta sauces or pizza!