Castello di Vicchiomaggio CASTELLO DI VICCHIOMAGGIO PETRI Chianti Classico Riserva 2021

Description

Castello di Vicchiomaggio Petri Chianti Classico Riserva 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 covers 140 hectares of which: 34 are planted with vineyards, 10 with olive trees, and the remainder is woodland in Greve in Chianti. Among the cultivated varieties, Sangiovese stands out above all, a traditional and fundamental grape 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 far as the training system is concerned, two different ones have been chosen: spurred cordon and guyot. Their application depends on the type of variety chosen and the yield of each vine. In this way the quantity of grapes produced and, consequently, the quality of the finished product is managed. Furthermore, these training systems make it possible to avoid excessive removal of the branches from the main trunk and therefore to have a greater concentration of substances necessary for the correct ripening of the grapes. The grapes are harvested manually and lasts from mid-September to mid-October. At the time of harvesting, 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 the alcoholic fermentation begins thanks to the presence of yeasts. This fermentation lasts from 12 to 15 days. Then we proceed with the racking or the separation of the liquid part from the skins which until now had contributed to the alcoholic fermentation. The skins are not, however, wasted but rather reused in a distillation process for the production of grappa. The wine, deprived of the skins, remains in the steel tanks for another 20/30 days, where the second fermentation takes place, the so-called: “malolactic fermentation”. In January the wine is transferred to the maturation cellar, where it will rest in the barrels and in French oak barrels. The aging time in wood varies from a minimum of 8 months to a maximum of 24, depending on the type of wine. Once the refinement is complete, the wine is bottled, to then rest further in the bottle before being released on the market.