The Chianti Classico 2018 of San Giusto a Retennano is a textbook expression of the denomination. From the very first sip it shows precision and depth with elegant aromas of berries, undergrowth, blueberry, honey, lavender and Mediterranean scrub. The tannins are elegantly integrated and the wine offers an amazing natural freshness.
San Giusto a Rentennano, a name of Etruscan origin, overlooks the upper course of the Arbia river in the southern area of Chianti Classico in the municipality of Gaiole in Chianti.
The estate was born as a medieval monastery of Cistercian nuns and was called San Giusto alle Monache (“delle Monache”).
In 1957 it was inherited by Enrico Martini di Cigala and in 1992 it passed to his sons, of whom Francesco, Luca and Elisabetta now manage the property.
The estate covers 160 hectares, located at an average altitude of 260 meters above sea level. 31 hectares are vineyards, 11 olive groves, 40 woods, 78 in cultivated and pasture land. The soil is composed is rich and composed of different mineral components, sand, clay, lime, alkali, volcanic ash, clays and calcium. The microclimate is characterized by significant differences in day and night temperatures.
All the vineyards enjoy an exceptionally favorable exposure. From the oldest vineyards, planted 35-40 years ago, the best clones of Sangiovese and Canaiolo are selected and grafted onto the new vines.
The quality of the whole range is exceptional, starting with the Chianti Classico and Le Baroncole Riserva, all of great typicality
Then the heavyweights: the flagship “Percarlo” is one of the best Sangiovese in Tuscany, known for its aging capacity of 15-20 years in good vintages, while the Merlot “La Ricolma” is a small pearl. – a Merlot in name but with a Tuscan character. Then there is Vin San Giusto, a full-fledged vin santo, truly stunning for its intense, viscous and extremely concentrated style.
The Chianti Classico of San Giusto a Rentennano is produced from 95% Sangiovese and 5% Canaiolo grapes harvested by hand when perfectly ripe and fermented in enamelled concrete and / or stainless steel tanks for about 14 days, during which various pumping over and punching down.
After racking, the marc is pressed in a horizontal press and the press is returned to its wine.
The malolactic fermentation is favored by the heating of the room where the wines stop.
Decanted a few times (racking) it ages in barrels, oak tonneaux and barriques for about 10-12 months.