Chianti Classico DOCG Riserva Massovecchio

MASSOVECCHIO Reserve derives from ancient soils based on Alberese. This marl is characterized by layers of whitish limestone of considerable thickness, indeed Alberese, interspersed with ochre-coloured argillites. The soils that develop are clayey, with high stoniness and, obviously, calcareous. In Chianti Classico a large portion is still covered by woods, as it is among the most difficult soils to cultivate due to the thickness of the soil, which is so little that it almost prevents any cultivation.
THE GRAPES
Sangiovese, with a small quantity of complementary grapes.
PRODUCTION AREA
Castellina e Radda in Chianti.
SOIL CHARACTERISTICS
Alberese, calcareous marl that is very difficult to cultivate.
TRAINING SYSTEM
Guyot and spurred cordon
HARVEST
Selection of the best bunches harvested between late September and
early October. The first harvest of MASSOVECCHIO dates back to 1995
WINEMAKING METHOD
Traditional red vinification partly in steel and partly in cement, with skin contact for about two weeks. Fermentation takes place through indigenous yeasts and with gentle air pumping over to allow the best
polyphenolic extraction.
AGING
After racking, the wine undergoes malolactic fermentation in large oak barrels. The subsequent bottle aging makes it a complex, harmonious, and soft wine.
SENSORY PROFILE
Ruby red with garnet shades. Intriguing nose of small red fruits, spices, and floral hints. Juicy palate with refreshing acidity that invites drinking.
RECOMMENDED CELLARING
6 years in bottles lying down and in the dark.
FOOD PAIRINGS
Perfect with a Florentine steak, roasts, and grills. It also pairs excellently with medium and long-aged cheeses.
ALLERGENS: Contains sulphites.