“Pagliarese: Modernisation of the traditional style.”
Having put aside any older formula for Chianti Classico, Pagliarese wines are eloquent expressions of the earth and of the terroir to which they belong, the fruit of focusing on and developing native local grape varieties. According to the tradition, Sangiovese, which remains the unchallengeable champion, is carefully complemented with small amounts of Canaiolo and Mammolo. Where Canaiolo somewhat softens Sangiovese, the now-rare Mammolo adds a delicate touch of spice and violets.
This distinctive house style is heightened by a classic vinification regime, which calls for privileging elegance over structure, for fairly light macerations, and for maturations in medium-large Slavonian oak ovals. The wine that emerges is a Chianti Classico of true breed and finesse.
Chianti Classico DOCG
Vinification: Fermentation in steel at 28-30°C, with automatic pumpovers and a following 12-15-day maceration. Subsequent racking, and maturation for 10-12 months in large oak ovals, then ageing in the bottle.
composition: 90% Sangiovese, 5% Canaiolo, 5% Mammolo.
Chianti Classico Riserva DOCG
Vinification: Fermentation in steel at 28-30°C, with automatic pumpovers and daily punch-downs; a 12-15-day maceration follows. Subsequent racking, and maturation for 16-20 months in large oak ovals, then ageing in the bottle for minimum of 6 months.
Composition: 90% Sangiovese, 5% Canaiolo, 5% Mammolo.