Chianti Classico - Villa Branca

Annual production:
110.000 bottles
Area of Production:
Chianti Classico, area of Mercatale Val di Pesa (Florence)
Terrain:
The terrain dates mostly from the Pliocene era with formations of albarese rock, noting a neutral or sub-alkaline reaction.
Varietals used:
Sangiovese with additional red grapes as allowed by law in the production of Chianti Classico.
Yield:
42 hectoliters per hectare

Training system:
Spur cordon

Period of Harvest:
September 25th to October 20th
Maceration:
10-12 days according to the type and maturity of the grape
Temperature of fermentation:
30-32 degrees Celsius
Maturation and Aging:
Partly in 225 liter barriques for 15 months and partly in cement vat
Aging in the bottle:
3 months minimum

Color:
Vivacious and intense ruby
Aroma:
Vinous, typical of Sangiovese, with notes of mature fruit and spice
Taste:
Dry, thick on the palate and appropriately tannic.
Best temperature for serving:
18 degrees Celsius
Food pairing suggestions:
Red meat and fresh cheeses