Vines: Produced mainly from Sangiovese grapes.
Soil:This soil consists of debris from the boulder of the Chianti mountains originating from submarine landslides (Torbiditi) and is characterized by medium-fine-grained sandstones interspersed with clayey areas. Soil formed in the Oligocene about 25 million years ago. The boulder gives more full-bodied, deeper, and richer wines, destined for long aging.
Training: The two training methods used are the guyot and the cordon with a planting density of about 5,000 vines/hectare.
Harvest: The harvest is done manually in October.
Soaking and Fermentation: The fermentations process takes place in 28-30 degree celsius steel containers where the polyphenols are extracted softly from the skin. The fermentation process lasts about 20 days.
Aging: The wine is then put into 25hl oak barrels for at least 20 months. The second fermentation process takes place in wood. We believe that our Sangiovese wine can reach a more soft and full body if aged in larger 25hl barrels as opposed to smaller barriques. The most common characteristic of the Sangiovese is its softness yet other prominent notes are its fruitiness and spice. This wine spends at least 6 months in its bottle before marketing.
Appearance: Ruby red, full and consistent.
Aroma: Intense and persistent with cherry and blackberry aromas. It also contains iris and violet floral notes blending with tobacco and spices.
Taste: Warm and fruity with soft tannins.
Recommendations: The Chianti Classico Riserva la Gabbiola is a wine that is best opened within 4-6 years after harvest.
Pairings: This wine is paired best with rich foods such as polenta, lasagna and a variety of meats such as Florentine steak and stewed meat. The tannins in the wine react with the succulence of the meat while the alcohol cleanses your palate nicely from the fatty flavors.
