Production area: Chianti Classico D.O.C.G. – Castellina in Chianti (SI)
Height. 550 m above sea level
Planted surface: 6 hectares
Soil: Medium, basically loose soil with good skeleton
Grape variety: Sangiovese 100%
Planting density: Old plants 3500 plants/hectare
Young plants 6000 plants/hectare
Growth system: Horizontal spurred cordon, guyot, Tuscan bow
Grape harvest: Manual harvesting in boxes, gentle destemming and pressing.
15 – 18 October
Wine-making: CHIANTI CLASSICO LE PIGOLE is produced exclusively from Sangiovese grapes grown in both new and old vineyards. Fermentation takes place in vitrified cement vats at a temperature of approx. 28°C
(82°F). Maceration on skins for 18 days with re-circulation carried out three times a day during the first 5 days, and two times a day in the remaining period.
Ageing: 5 hl tonneaux and barriques (partly new, partly second and third passage) for approx. 12 months. Malolactic fermentation takes place in vats.
Number of bottles: 10.000 bottles of 0.75 L
Colour: Deep ruby red with light violet hues.
Nose: Notes of red fruits and small berries associated with light sensations of cherries and an ample flower bouquet.
Taste: Great structured wine, characterised by a good balance between acidity and tannins, with a cold and persistent finish.
Food pairing suggestions: Tuscan or other antipasti, pasta with vegetables, roasted and grilled meat.
Alcohol content: 13.5%
Total acidity: 5.8 g/l
Dry extract: 27.4 g/l