Selengaia Chianti D.O.C.G.



Soil: medium texture, relatively loamy.
Vines: planting density 2.2 m x 0.8 m
Year planted: 2003.
Density: 5600 plants per ha.
Surface area: 2,84 ha
Average height: 60 metres a.s.l.
Orientation: south-south west facing.
Average yield per stock: 1.2-1.5 kg/plant

Blend of grapes:
80% Sangiovese, 15% Cabernet Sauvignon, 5 % Merlot

For the alcoholic fermentation and all phases of production, no substances are used apart from minimal quantities of sulphites (total sulphurous dioxide in the bottled wine, max. 70 mg/l).
The grapes are left to macerate for 2-3 days.
Alcoholic fermentation then takes place spontaneously, unless it is stimulated with the racking method. During fermentation, this involves pouring wine over the cap from 2 to 4 times a day. Once fermentation is complete, the skins are left to macerate for as long as possible, together with the racking method which is carried out several times each day as required. The length of time for which the liquid remains on the skins varies from 16 to 25 days depending on fermentation. The wine is then devatted manually. Malolactic fermentation occurs spontaneously. Both fermentation processes occur in stainless steel and cement vats.

Maturation: in steel and cement vats until ready for bottling

Bottling: the wine is first filtered with a large mesh, i.e. with a diameter of 3-5 microns or larger. The wine is then aged in the bottle for at least 4 months.

Expected production : 14,000 bottles / year

Ageing: to preserve the freshness and originality of the aroma, no wood is used at any stage of the process.