Chianti Montespertoli DOCG 1953
Production area: delimited territory in the municipality of Montespertoli.
Altitude above sea level: 230-250 meters. Soil type: clay-loam.
Planting density vines/hectare: 4200.
Grape varieties: SANGIOVESE 90% CANAIOLO NERO 5% Colorino 5%.
Vinification: The grapes are vinified separately in steel, fermenting for about 15 days. Subsequently, the wine produced from the same grapes is blended and aged partly in steel and wood for about 12 months. It is then bottled and left to rest in the bottle for 6-8 months.
Available for sale: from June 1st of the following year after the harvest.
Chemical characteristics: Alcohol: 13.5% – 14.0%. Total acidity: 5-5.5. pH: 3.50.
Sight: Red wine tending towards garnet with aging. Smell: Intense, persistent, robust, vinous, aromas of berries, which evolve into delicate and spicy aromas with aging. Taste: A wine with personality, excellent olfactory continuity, characterized by a savory flavor that makes it a robust and balanced wine. With time, it becomes pleasant and velvety.
Service temperature: 18-20 °C. Gastronomic advice: It pairs well with many Italian dishes, particularly with roasts and aged cheeses.