|MANUFACTURER||Casina di Cornia|
|TYPE||red - dry - still - ORGANIC|
|PRODUCTION AREA||Castellina in Chianti (SI)|
|SERVING SUGGESTIONS||traditional cuisine, pasta, red meat, cheeses|
CHIANTI CLASSICO D.O.C.G.
As these vineyards are located at the limit between the high hills of Chianti and the area of Val d’Elsa on soils of Pliocene origin of schistose marls, then rich in limestone, clay and skeleton, these can be divided according to the micro-environmental differences due exposure and nature of the soil. So the Sangiovese of each plot is vinified separately in order to better express these differences and then choose later the expression that best represents this terroir.
An initial cold maceration of 2 days is carried out, in order to extract the primary fruity aromas before fermentation starts. The duration of the maceration on the skins is about 20 days. The wine so obtained is aged in part in cement tanks and partly in 25 Hl chestnut barrels for about 24 months. It is a wine with a well-marked character, which is especially appreciated when accompanied by food.