CHIANTI D.O.C.G. “IL SOSSO”
According to the best Tuscan tradition, this Chianti is a young fruity soft wine, ready for consumption in the spring following the harvest. Our goal is to produce Chianti as it used to be, but revisited in a modern key: all this thanks to the use of classic vines such as Sangiovese Canaiolo and Colorino vinified following the most innovative winemaking techniques. From lunch to dinner, so many possibilities of food pairing for a timeless wine that combines tradition and innovation.
There is a strong predominance of Sangiovese integrated with native varieties such as Canaiolo and Colorino and possible additions of other complementary vines depending on the year.
VINEYARDS LOCATION: Midsized hill 150-200 mt above sea level
SOIL: Medium textured with layers of loam, volcanic tuff and clay.
TRAINING SYSTEM: Spurred Cordon, Simple Guyot
DENSITY OF PLANTING:
4.700 vines per hectare in new plantings
3.000 vines per hectare in old plantings
Optimum microclimate conditions with significant differences in temperature between day and night ideal for the development and maintenance of coloring and aromatic substances.
WINE PRODUCTION: Maximum of 60 Hl/Ha
By hand with bunches of grapes selected on the basis of ripeness. Different varieties are harvested separately.
WINE-MAKING AND MATURATION:
Fermentation performed under controlled temperature (27°C) in medium capacity (120 HL) stainless steel vats, with frequent pumping over and déléstage (rack and return). Maceration is for a minimum of 12 days. Maturation in bottle: at least 2 months. The wine is marketed approximately 8 months after the harvest.
An intense ruby red colour and vivacious, harmonious taste, dry, full-bodied, slightly tannic which softens out with time. Soft and velvety, intensely heady and with an elegant aroma.
SERVING TEMPERATURE: 16-18°C
Typical Tuscan dishes such as pici, pappardelle, polenta; cold cuts, mature cheeses, game in general and red meat.