“Tenuta la Gabbiola”
Chianti Classico DOCG
Riserva

Composition: Wine produced with Sangiovese in accordance with procedural guidelines.

Soil: The soil consists of debris from the boulders of the Chianti mountains, originating from submarine landslides (torbidites) and characterized by medium-fine-grained sandstones interspersed with clayey areas. The soil formed during the Oligocene, around 25 million years ago. The boulders produce more full-bodied, deeper, and richer wines, ideal for long aging.

Training Method: In the vineyards, we use the Guyot and Cordon Spur techniques with a density of approximately 5,000 plants per hectare.

Harvest Period: The grapes are handpicked during the month of October.

Winemaking and Aging: Fermentation takes place in steel vats for about 15 days, followed by aging for at least 20 months in oak barrels. The second fermentation process occurs in wood. We believe that our Sangiovese wine achieves a softer and fuller body when aged in larger 25hl barrels as opposed to smaller barriques.

Tasting Notes: Ruby red color, full, dense, and consistent. Intense and persistent aromas with hints of cherry and blackberry, along with clear notes of spices and tobacco. Warm, soft tannins.

Comments: A balanced wine, best enjoyed 4 to 6 years after harvest.

Food Pairings: Pairs well with hearty first courses, such as polenta with sauce, but truly excels with meat, especially pork prepared in various ways. The acidity perfectly balances the fat.