These wines represent my family’s traditional production,the wine that my grandfather first, and then my father, made in their profession as winegrowers, a tradition that has two thousand years of history here in San Miniato.
Here in San Miniato, Chianti has been produced right from the establishment of the Production Code, almost a century ago now; in fact, large quantities of San Miniato grapes still go to the great Florentine wine houses.
I make these wines today following the traditions handed down in my family, but with the same beliefs and techniques that I adopt for my more ambitious wines. Thus, I follow a quite different path from a great part of Tuscany, since for these wines too I use no international varieties, and my winemaking practices remain straightforward and respectful of the fruit.
My two Chiantis are composed largely of sangiovese with varying percentages of canaiolo, colorino, ciliegiolo, and malvasia nera. The grapes are harvested separately in September and October, as the different varieties ripen, and thus the fermentation periods vary. They are carried out in lined cement vats, with very traditional 21-day macerations.
Chianti Antiche Vie matures only in vats, the only one of my wines not to see any oak. It is released after a brief ageing in the bottle, at one year of age.
ALCOHOL: 13.00% by vol.
BOTTLES PRODUCED: 30,000BLEND: Sangiovese (70%) Colorino, Canaiolo, Malvasia nera (30%)
GROWING AREA: San Miniato (Pisa), Italy.
TRAINING SYSTEM: Spurred cordon
HARVEST PERIOD: First and second third of September.
SOILS PROFILE: Base of sandstone, with considerable intrusion of marine fossil formations, well integrated with abundant clay.
ALTITUDE: 100-150 m.
VINEYARD DENSITY: 5,000 vines per hectare.
YIELD PER VINE: 2 kg grapes
VINIFICATION: In temperature-controlled glass-lined cement vats, with 11 days’ maceration on the skins.
MATURATION: 6 months in glass-lined vats
AGEING: 4 months in glass
RECOMMENDATIONS: Store the bottle on its side at 20°C or less. Avoid full light. Uncork at least an hour before serving.
SERVING SUGGESTIONS: First courses, even quite formal in style, white meats, young cheeses,
smooth charcuterie, fish cooked in red wine.
SENSORY PROFILE:
Colour: lively ruby
Nose: rich and heady, redolent of violets and ripe dark cherry
Palate: rounded, with firm body, tangy acidity, and lingering finish.