Podere Volpaio - Riserva Chianti - Metal Label - Organic 2014

Technique: Gouyot and Cordone speronato.  The freshly picked grapes are destemmed and softly pressed before being placed inside stainless steel tanks ready for the red winemaking phase of the maceration of the skins for 18-22 days.  This requires accurate management of the extraction process through pumpovers and delestage at no more than 29°C.  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 stored first in steel and then in cement containers for at least 24/36 months, after which it is decantated into small (225 litre) French oak barrels.  The wine stays in the oak barrels for around six months and is then refined in the bottle for around 8/10 months, before being available to purchase.

Production Area: Colline del Montalbano – Vinci

Altitude: 80-200m above sea level

Vineyard Exposure: East – South East – South

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

Harvest: first ten days of October, harvested by hand.  3600-5200 plants per hectare density.

Roasts, game, grilled steak, stewed meats and mature or aged cheeses.

Recommended Glass: wide glass with narrow mouth, Bordeaux style

Service Temperature: 18-20°C

Analytical data: dry extract 34.70g per litre – SO2 total 95mg per litre

Alcohol Content: 14% vol.

Organic production: The Riserva chianti metal label 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.