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Credits: Piero Pardini – The Wolf Post – Tuscany – Italy
Variety composition: 100% Sangiovese.
Alcoholic content: 13% vol.
Classification: Chianti D.O.C.G..
Training system: spurred cordon.
Plant density: 5,000 plants per hectare.
Harvest: manual, late September – early October.
Vinification: the grapes, de-stemmed and crushed, are placed in concrete tanks where, following the inoculation with selected yeasts, alcoholic fermentation takes place. During this phase, numerous pumpovers and delestages are carried out to maximize the extraction of color and aromas. At the end of fermentation, the wine remains in maceration with its own skins for about 15 days, always with the aim of extracting color, polyphenols and aromas. After racking, the wine is transferred to a new tank where malolactic fermentation and subsequent refinement takes place.
Aging: 6 months in cement on its own fine lees, further 3 months in the bottle.
Serving temperature: 16°-18° C.
In the glass the sample is limpid, ruby red in color, brilliant, with a good consistency.
The nose is quite complex: floral notes reminiscent of geranium, violet and rose stand out. Followed by notes of dark berry fruit, blueberry, raspberry, morello cherry. Closes with a delicate mineral nuance.
The sip is precise, the tannin is present but not aggressive, with a pleasant freshness, reminiscent of the ancient flavors of the territory. Persistent and quite intense, its aftertaste of unripe fruit makes you want to repeat the sip. A wine that tells and is an expression of the territory.
It is recommended in combination with an appetizer of cured meats and medium-aged cheeses.
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Fattoria di Celle
Via Montalese, 7
51100 Santomato – Pistoia – Italia
Phone +39 0573 479907