Le Cinciole Chianti Classico Unit:Single

Le Cinciole Chianti Classico Unit:SingleProducer "the grapes are harvested by hand and carefully selected. After destemming they are delicately crushed and collected in cement vats. Fermentation occurs spontaneously through indigenous yeasts. At the end we proceed to the racking and to the transfer in other vats for the carrying out of the malo lactic fermentation. Aging takes place in traditional French oak barrels of medium capacity (20 Hl) where it remains for about 12 months, then

with generous

The wine has subtle alpine herb notes

The resulting wine is

owner Paolo de Marchi estimates losing 40% of production due to drought conditions

Grand Cru vineyards from across the Cote des Blancs

Bunch-sorted on vibrating tables

with partial indigenous yeast fermentation

which is rich and flavourful with balancing acidity

mountainous region

then berry-sorted by Oscillys machine

It was then matured on gross lees for three months postfermentation to add additional texture

and citrus zest