Selengaia
Chianti D.O.C.G.
Sangiovese with small additions of Cabernet Sauvignon and Merlot, with an intense red color, gives aromas of red fruit and spices, with an elegant palate and soft tannins. Excellent with first courses of land, ribollita, stews.
Important facts of the vineyard
Soil: medio impasto con prevalenza argillosaVines: sesto 2,2 mt x 0,8mt
Year planted: 2003
Density: 5600 piante per ettaro
Surface area: 2,84 ha
Average height: mt 60 s.l.m.
Orientation: sud-sudovest
Average yield per stock: 1,2 – 1,5 kg/pianta
$16.00 Year 2020 immediate availability
Blend of grapes
70% Sangiovese15% Cabernet Sauvignon
15 % Merlot
Vinification
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. 30 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 and ageing
In steel and cement vats until ready for bottling.
Bottling
After bottling, maturation in the bottle follows for a minimum of 2 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.
