|
| First year of production : 1993 |
| Yearly bottle production: 7000 |
| Grapes:
90% Sangioveto, 5% Canaiolo, 5% Ciliegiolo |
| Vinification: steel |
| Aeging:
barrique - 50% new |
| Production area : Castellina in Chianti (SI) |
| Vines height: mt. 350-400 |
| Type of ground: Calcareous |
| Growth system: Guyot - upturned |
| Plant density: from 2700 to 7000 of the new ones |
| Age of productive vines: from 25 to 30 years |
| Hectare grape gain: 40/45 Ql |
| Time of vintage: following the half of October |
| Fermentation tank material: Inox - Thermo-controlled |
| Working temperature: 28° |
| Working time : 16/23 days |
| Manolactic fermentation : Done |
| Type of wood:
Barriques 225 lt. - different type of woods |
| Lenght of pre-bottling refinement :
From 12 to 18 months |
| Production stability :
Light clarification with albumin |
| Bottle refinement : 12 months |
| Vintage not produced : 1993 |
|
Castellare di Castellina
The cru of Chianti Classico.
Download technical sheet (PDF) 