Our Chianti Classico Tenuta la Gabbiola takes its name from the vineyard where we gather the Sangiovese, Canaiolo and Colorino grapes used to make it.
In the vineyard we use cordon spur techniques, with a density of approximately 5,000 plants per hectare.
The grapes are harvested by hand, usually around the end of September and the beginning of October.
During the fermentation, which takes place at a controlled temperature of approximately 28/30°, we carry out delastage so as to gently extract the polyfenols from the grapeskins. The fermentation lasts for around 20 days, after which the wine is placed in 25hl oak barrels, where it remains for at least 12 months. During this long period the wine continues to develop, reaching that level of complexity and softness which makes it unique.
In order to preserve the fruit and flower characteristics of the Sangiovese, we prefer to use large 25 hl barrels rather than small barriques, as in this way we can achieve a wine with a slightly woody taste which blends well with the fruity taste typical of Sangiovese.
In fact, the most important characteristic of this wine is its typicalness.
A soft Chianti Classico, with a good level of acidiy and a definite but pleasant tannin, a good “glass” to drink with friends to cheer up a pleasant evening.
This wine remains in the bottle for at least 4 months prior to sale.
Colour : Ruby red, thick and full bodied.
Aroma: Intense and long lasting, with notes of fruit and flowers, but also a clear hint of spices.
Taste: warm, soft, fruity, with soft but marked tannins together with a pleasant note of tartness and a pleasing slightly bitter finish.
Comments: Balanced wine which is at its best from 4/6 years after harvesting.
Food pairing: This wine goes well with important and rich first courses, from pasta with meat sauces to baked lasagna, but it is at its best served with all meat second courses , from grilled meat (the typical Florentine T-boned steak) to roasts. The tannin in the wine contrasts well with the succulence of the meat, while the alcohol cleans the palate of its fats and strong taste of the meat.
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Biologisk: Ja
Vinificering: Traditionel
Syreindhold: 0.00
PH: 0.00
Restsukker: 0.00
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