Fermentation with maceration carried out in steel tanks at a controlled temperature of 25-28°C, for 25 days. This is our selection of Chianti with less yield per hectare. The clay soil and the variety in its composition give an excellent balance of the final product. Chianti Caselle aged for a period of 12 months partly in steel tanks and partly in chestnut tonneaux. Chestnut was the only wood in Tuscany used for the construction of the barrels. A local cooper made us some 500 litre barrels in chestnut wood, a material that gives our wines an austere character, typical of our past. Our intention was to give a stronger personality to our wines. The wine was further aged in bottles for a period of minimum 3 months prior to leaving the cellar.
Soil Type: Clay
Production per year: 10,000 bottles
