Maggiano

Denomination

Chianti DOCG

Vineyard location

Maggiano, Casa la Fornace,
Casanova 300 mt asl

Grapes

95% Sangiovese, 5% Canaiolo nero

Soil

of sea origin, it is a medium texture soil with good part of clay and presence of fossils.

Density

5000 plants/ha

Production

7000 kg/ha

Harvest

manual in small boxes on the second and third decade of September.

Vinification

spontaneous fermentation at controlled temperature. 10 days of skin contact. Malolactic fermentation.

Ageing

in inox steel tank for 1 year and at least 2 months in bottle.

Organoleptic description

with a lively ruby red color, it shows nice red fruit and violet notes at the nose and a good freshness on the palate which makes it pleasant. The great tannins of the Sangiovese are mixed with the softness of the Canaiolo that makes it velvet like and well balanced. Ideal with pasta with meat or mushroom sauce. To be served at 16-18 °C.

Maggiano (3.96 MB)

Maggiano-En (3.96 MB)