Our Chianti Classico Riserva is produced only with traditional grape Sangiovese di toscana.
For the Riserva, we use grapes from the oldest vines we have at our farm, averaging about 35 years old. On these vines, we reduce significantly the number of grape bunches per plant. This is to lower the yield and increase the concentration and the quality of the fruit.
The grapes are de-stemmed and put to ferment all together. The fermentation of the must is made in cement tanks for 2-3 weeks. The must is thereafter transferred to steel vats to finish the malolactic fermentation.
After a couple of months, when the must has been clarified and settled, half of the must is transferred to steel vats, while the other half mature for 12 months in second passage oak barrel.
After the maturation period, our Chianti Classico Riserva undergoes a light filtration before being bottled.