The Chianti Classico Riserva Petri from Castello di Vicchiomaggio shows hints of black cherry and plum in the foreground. These primary aromas give impetus to the bouquet, followed by warmer notes of undergrowth and sweet spices. This is a classic expression of Greve in Chianti in a good vintage.
Castello Vicchiomaggio extends for 140 hectares of which: 34 are cultivated with vineyards, 10 with olive trees, and the rest is wood in Greve in Chianti
Among the cultivated varieties the Sangiovese stands out above all, traditional grape and fundamental for the production of Chianti Classico. There are, however, other vines of international varieties such as Merlot and Cabernet Sauvignon. The latter in particular are used for the production of IGT red wines.
The terroir of the area is characterized by a Mediterranean climate and by the typical soil rich in clay and large stones, the so-called Galestro.
Particular attention is paid to the exposure of the vineyards, in fact they are all facing south, to ensure maximum sun exposure throughout the day.
As regards the training system, two differentials have been chosen: spurred cordon and guyot. Their application depends on the type of variety chosen and the yield of each grape variety. In this way the quantity of grapes produced is managed and, consequently, the quality of the finished product. Furthermore, these training systems allow to avoid an excessive removal of the main shoots and therefore to have a greater protection of grape maintenance.
The grapes are harvested manually and lasts from mid-September to mid-October.
At the time of harvest, the bunches are selected by hand and then pressed in special machines. The product thus obtained is transferred to stainless steel tanks at a controlled temperature.
At this point alcoholic fermentation begins thanks to the presence of yeasts. This fermentation lasts from 12 to 15 days. Then we proceed to the racking or the separation of the liquid part from the skins that until now have contributed to the alcoholic fermentation.
The skins are not, however, wasted but rather reused in a distillation process for the production of grappa.