VILLA MONTORSOLI
|
Controlled denomination |
DOCG Chianti |
|
Production area |
Castelfiorentino, Montespertoli, San Miniato |
|
Harvest period |
Second and third decade of September |
|
Growing system |
Guyot and spurred cordon |
|
Density for hectare |
4.000 - 5.000 vines/hectare |
|
Soil type |
Medium mixture soil |
|
Vineyard altitude |
100 - 150 mt slm |
|
Yield |
90 Q.li/Ha |
|
Fermentation |
The grapes are fermented in cement and steel vats with selected yeast. The period of maceration is different for each vintage, the temperature is between 24-26°C with frequent pumping over and punching down everyday to foster the ceding of phenols. The malolactic fermentation occurs spontaneously immediately after alcoholic fermentation |
|
Color |
Brilliant ruby red |
|
Aroma |
Intense and fragant , with some floreal notes of violet and iris, fruit like cherry and blackberry and spicy note of pepper |
|
Flavor |
The wine is succulent , roundly and fresh in the mouth, with good lingering |
|
Alcohol |
13,5% |
|
Food pairing |
It can be considered a wine which goes with all dishes and for every season with his freshness and roundness |
|
Serving temperature |
18°C in a tulip glass. |
|
Size |
CL.75 |