Chianti DOCG “Il Porcellino”
GRAPE: 80% Sangiovese, 10% Canaiolo, 10% Ciliegiolo
CITY: Rufina
SOIL: Clay – Iron – Hillside South exposure
COLOR: Strong red with purple glows
NOSE: Fresh and floral hints with fruity perfumes recalling strawberries and raspberries
TASTE: Fresh and lively wine, ready to drink with red-fruits notes
Tech Sheet
Chianti is the most popular of the Italian Red wine in USA and it is definitely the best known wine of Tuscany. It is made primarily with SANGIOVESE grape, however the Chianti is mostly a field blend of Sangiovese, Ciliegiolo and Canaiolo. Since 1998, the new rules of the appellation allow the Chianti to be either 100% Sangiovese or to be blended with a 15% of international variety such as Cabernet, Merlot, Shiraz and others. The Chianti area is quite extended in the region and it is divided into Chianti DOCG which is the wider area of production and Chianti Classico which is the most prestigious area and it located between Florence and Siena. There are other 8 sub-divisions of Chianti all around the Classico area that express different characters of the Sangiovese grape grown in Tuscany (Colli Senesi, Colli Fiorientini, Colli Aretini, Colli Morregalesi, Colline Pisane, Montalbano, Montespertoli and Rufina).
Classic red wine fermentation. The maceration of destemmed grapes will take 10-15 days. During this time, pump-overs and manual punching down are daily done for a few times per day. The fermentation of the three different grape varieties is carried on separately, as they will be blended at the end, once pressed.
Very good with roasted meats and game, we recommend to open the bottle and let the wine breath for few minutes before drinking it. Best served at 68° F.
