Chianti Classico

Vinification

After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 18-20 days from 26°C to 28°C, with programmed punchdowns and daily pumpovers, in order to favour the extraction of the noble compounds from the skins. Maceration lasts 18-20 days depending on the vintage. Malo-lactic fermentation takes place in concrete and small stainless steel tanks with temperature control. The wine con- tinues to mature for about 12 to 14months partly in large casks of French oak and partly in concrete. After maturation, the final blend is assembled, bottled, and ages in glass a minimum of 3 months.