Name of the wine: Le Cinciole
Appellation: Chianti Classico d.o.c.g.
Zone: Panzano in Chianti
Cru: Le Cinciole
Type of viticulture: organic
Soil: argillaceous slate of Pietraforte sandstone
Exposure: south-east, south-west
Varietals: 100% Sangiovese

Vinification and aging process: the grapes are harvested by hand and carefully selected. After destemming they are delicately crushed and collected in cement vats for 10-15 days. During the natural alcoholic fermentation the must is cotrolled continuously so that the temperature does not exceed 30° Celsius. After the alcoholic fermentation the wine is racked into other vats for the malo-lactic fermentation that generally is concluded by the end of December. The wine is racked again into medium capacity barrels (20 hectoliters) where it is refined for 12 months. Bottling usually takes place in March.
Average production/year: 25,000 bottles



Le Cinciole Chianti Classico DOC