Chianti Classico 2017
The winemaking: both the Sangiovese as well as the Canaiolo used for the production of the Erta di Radda are selected already at the moment of the vintage and afterwards pressed in the traditional way: during this process, which to average lasts between 10 and 15 days, several steps are performed such as fermentation, remontage and refining. The alcoholic fermentation is carried out without addition of yeasts. The right time for the separation of the marc is determined by tasting. To average, the process of maceration takes between 25 and 30 days. The malolactic fermentation takes place partly in wood barrels and partly in steel barrels.
Refinement: once the malolactic fermentation in stainless steel is finished, the wine is aged for 24 months in 2000-liter oak barrels.