{"id":800,"date":"2020-10-19T09:41:37","date_gmt":"2020-10-19T09:41:37","guid":{"rendered":"https:\/\/ertadiradda.it\/prodotto\/chianti-classico\/"},"modified":"2026-03-25T08:41:22","modified_gmt":"2026-03-25T08:41:22","slug":"chianti-classico","status":"publish","type":"product","link":"https:\/\/ertadiradda.it\/en\/products\/chianti-classico\/","title":{"rendered":"Chianti Classico 2023"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p><strong>The winemaking:\u00a0<\/strong>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.<\/p>\n<p><strong>Refinement:\u00a0\u00a0<\/strong>once the malolactic fermentation in stainless steel is finished, the wine is aged for 24 months in 2000-liter oak barrels.<\/p>\n<p><strong>Bottling:\u00a0<\/strong>March<\/p>\n<p><strong>Alcohol:\u00a0<\/strong>13,5%<\/p>\n","protected":false},"featured_media":370,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"product_brand":[],"product_cat":[96],"product_tag":[],"class_list":["post-800","product","type-product","status-publish","has-post-thumbnail","product_cat-red-wines","desktop-align-center","tablet-align-center","mobile-align-center","ast-product-gallery-layout-horizontal-slider","ast-product-gallery-with-no-image","ast-product-tabs-layout-horizontal","ast-qv-on-image-click","first","instock","shipping-taxable","purchasable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chianti Classico 2023 - Erta Di Radda<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ertadiradda.it\/en\/products\/chianti-classico\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chianti Classico 2023 - Erta Di Radda\" \/>\n<meta property=\"og:description\" content=\"The winemaking:\u00a0both 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:\u00a0\u00a0once the malolactic fermentation in stainless steel is finished, the wine is aged for 24 months in 2000-liter oak barrels.  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