CHIANTI RUFINA DOCG organic wine

.

First year of production: 1992

Agricolture: organic since 1999

Description of the vineyards: the soil composition is a clay loam originated by the geological formation called “Marl of Vicchio” (marl and clay marl).

Exposure: south , south-west

Pruning tecnique: unilateral cordon

Vinification technique: each vineyard is harvested by hand, in small crates, in several stages, and divided into several batches of grapes with uniform ripeness. Each individual batch is fermented in small separate steel and concrete tanks located under the destemmer, so that the grapes enter the tanks located inside the cellar itself by gravity alone.
Fermentation takes place at a temperature not exceeding 28-30 degrees Celsius, and contact with the skins lasts for 25-28 days.
After racking, the wine is transferred to concrete tanks and oak tonneaux for malolactic fermentation.