Podere Volpaio - Gold Selection Chianti - 2012 - Organic

Technique: Guyot and Cordon.  The perfectly ripe grapes were picked and then destemmed and softly pressed to maintain the integrity of the fruit and perfume before being placed inside stainless steel tanks ready for the red winemaking phase of the maceration of the skins for 16-20 days.  This requires accurate management of the extraction process at no more than 29 degrees.  Sometimes there is also a partial extraction of the liquid to optimize extraction of the colouring substances and tannins.  When the fermentation process is complete, wine is decanted and stored first in steel and then in concrete containers for the subsequent malolactic fermentation process takes place for 36 months.  The wine was then bottled for a further refinement period of 12 months, before being sold.

Production Area: Colline del Montalbano – Vinci

Altitude: 80-200m above sea level

Vineyard Exposure: East – South East 

Soil Type: marine fossil sediments, medium sand-clay texture with boulder pebbles

Harvest: first week of October, harvested by hand.  3600-5500 plants per hectare density.

Pappardelle with wild boar, venison, grilled steak, stews and well aged cheeses.

Recommended Glass: wide rimmed glass, Bordeaux style

Service Temperature: 18-20°C

Analytical data: dry extract 32.3g per litre – SO2 total 83mg per litre

Alcohol Content: 14% vol.

Organic production: The Gold Selection Chianti is made with organically farmed grapes.  In 2000, our agency joined the organic cultivation project, according to which the chemical principles of synthesis are totally excluded both for phytosanitary protection and for fertilization.  This is as required by current legislation and under the control of the Certification Body Q Certifications for the Control of Organic Productions, a body authorised by the Ministry of Agricultural and Forest Resources.