The vinification initiates with a spontaneous fermentation in 75 Hl cement tanks after contact with indigenous yeast, this occurs for 14-15 days at a controlled temperature of 28°C. The wine goes through malolactic fermentation in untoasted 41 Hl French oak casks where it is aged for a further 17 month period. A further 6 months refinement in bottle is carried out before release.
Dievole Chianti Classico Riserva Novecento
- Toscana, Italy
Method & Production
Ruby red in colour. Ripe red fruit aromas are followed by hints of violets. Red fruit flavours and cherries on the palate, the wine is elegant and well balanced with good acidity and lovely soft tannins.