Chianti Classico Riserva D.o.c.g Gallo nero

An early green-grape harvest in July and an accurate control during the final harvest insures a high quality selection of grapes.
Fermentation takes place in small stainless steel containers with cold maceration of the skins at a temperature of 5° C for 4/5days with 3 pumps over each day. At the end of this initial process the temperature is increased naturally up to 12°C, thus initiating the first alcoholic fermentation through a controlled increase of the temperature (about 2°C each day) to 27-28°C. During the fermentation period 4 delestages and various pumps over are made, after a daily tasting of the must. The malolactic fermentation then procedes.
The maturation process lasts about 18 months in oak barriques which come from the massif central in France, and the refining in bottles requires 6 to 8 months at controlled temperatures.
The altitude is optimal for Chianti Classico, between 300-350 meters above sea level, as is also the soil quality - galestro and alberese - with an southeast/southwest exposition.

Organoleptic characteristics:

Vines: 90% Sangiovese and 10% cabernet sauvignon

Colour: Very intense ruby red with shades of pomegranate

Bouquet: Fine, delicate and rich with fruity hints combined with subtle spices.

Taste: Mellow, rich and persistent. An excellent wine for game, roasted meat and strong aged cheese.

Alcoholic content: 13% vol.

The bottle should be opened 1 hour before drinking and served at a temperature of 18°C.