Le Miccine

Chianti Classico Le Miccine 2018

Gaiole in Chianti
90% Sangiovese
5% Malvasia nera
5% Colorino

Certifications

Vegan

Vineyard

Altitude: 350450m
Training: Alberello
Soil: 34% Alberese, 33% Clay, 33% Alluvial soils
Vine density: 6.600
Yield: 34 hl/ha
Go to online shopDownload info sheet
Chianti Classico Riserva 2016
Chianti Classico Gran Selezione Le Miccine 2015

Description

Ruby red. Nose driven by fresh red fruits, cherry with orange peel and violet notes. Palate is fruit forward with vibrant acidity and mouth watering tannins.

Awards

3 bicchieri Gambero Rosso

95 pts Decanter Points

92 pts James Suckling

Certifications

Vegan

Alcohol

13.5%

Analytical data

dry

{0} g/l residual sugar
{0} g/l acidity

Videos

Vineyard

Soil Type: Schist, calcareous

Viticulture: Organic

Harvest: Hand-harvested in small 10kg crates with selected grapes

Training: Alberello
Soil: 34% Alberese, 33% Clay, 33% Alluvial soils
Vine density: 6.600
Yield: 34 hl/ha

Viticulture

All vines are trellised as candelabro, a modified goblet that looks like a chandelier. This form allows for a reduced vigour, better sap distribution and uniform ripening of bunches. Spontaneous grass cover is left between the rows and the soil is not tilled to avoid inducing vigour. Manure is used as fertilizer and all operation on the vines are done by hand. Grapes are hand-harvested in small 10kg crates.

Vinification

Vinification: Destemming and crushing then alcoholic fermentation in stainless steel tanks during 7 to 10 days at temperatures around 28°C. At the end of this fermentation, several tastings determine the duration of the post-maceration. It can last from a few days to several weeks depending on the vintage. The wine is then transferred into other stainless steel tanks for the malolactic fermentation.

Maturation

Aging: 12 to 16 months in large French oak casks (40hL) and tonneaux that are several years old.

Bottling

More from {name}

See profile →
Back to the top
Powered by Bottlebooks®
2020