Winery & Vintage Info
The drought in the summer months did not affect the development of the bunches: the spring rains allowed the vines to draw on good reserves of water and mineral nutrients during the driest months. Furthermore, temperatures, although remaining high during the day, dropped at night, with a temperature range that allowed the Sangiovese to develop regular phenolics.
In mid-August, even prolonged rain events occurred, thus guaranteeing milder temperatures and an additional water reserve of great importance for optimally achieving the ripening of the grapes. Finally, the health status of the bunches brought to the cellar was very good: the prolonged heat and modest humidity from the early hours of the day facilitated the management of health protection, keeping the risks of disease very low. The Sangiovese harvest began around September 15th and ended, as usual, after about a month.
Produced from the wineries youngest vines, the Chianti Classico Annata combines readiness and abandon on the palate with the depth that the land of Monsanto gives our wines. Sangiovese; Canaiolo and Colorino grapes were vinified in steel truncated conical vats at controlled temperature with emptying system (Délestage) and pumping over for about 18/20 days. Matured in 3800 litre French oak casks for 15 months.
