Around 230,000 bottles of wine are produced every year,
divided between  Chianti Classico, Chianti Classico Riserva,
I.G.T. and
Vinsanto del Chianti Classico DOC.
The vinification takes place in stainless steel tanks
of various capacities.
After
devatting,  the wine goes through the malolactic fermentation
which normally takes around 20-30 days. After racking,
the wine is refined in barrels of various sizes according
to the type of wine.
During these initial phases, numerous tastings are carried
out in order to decide upon the destination of the various
batches and, thus, the type of aging to which they are
to be subjected.
After light clarification, the wine is filtered in order
to respect its particular characteristics, and bottled
and is stored for at least four to six months, depending
on the type of product. Vinsanto which is produced from
the white varieties Malvasia Lunga del Chianti
and Trebbiano Toscano, is a traditional product of the
Chianti district.
After three months' natural drying in a ventilated
room on the top floor of the villa, the grapes are pressed
and, after light separation, the must obtained, (without
the skins),
is placed in small 75-100 litre oak barrels (kegs),
where it slowly ferments.
At the end of fermentation, the kegs are sealed and
the wine is left for four years, after which it is bottled.
Around two thirds of the total amount of bottles are
exported and a third is sold directly by the estate
or on the Italian market. The main importers are: United
States, Germany, Switzerland, Norway, Japan, Holland,
Austria, United Kingdom, Brazil.
Visualize the list of our importers
our wineS
|
