A typical, super-dry and lively Chianti made from the classic mix of Sangiovese (90%), Colorino (5%), and Malvasia Nera (5%). The wine has a typical dark sour cherry, husky nose and goes extremely well with pasta and meat dishes, or Bak Kut Teh or other Asian .
The wine spontaneously completes the malo-lactic fermentation immediately after the alcoholic one. Ageing is performed in cement vats for 18 months. 60% of the wine – the sangiovese more structured and the colorino – has matured in French oak barrels for 6/12 months. Refining in bottles last at least three months.
Residual sugar: 0.1 g/l (!)
Acidity: 4.7 g/l
Note on acidity versus residual sugar:
Wines are “dry” on the IRF (International Riesling Foundation) scale if they have a sugar-to-acid ratio of less than 1.0. For the white wine, we get to values around 0.6 to 0.99, and these wines are perceived as dry.
This Chianti, with its moderate acidity and absence of residual sugar would come to a value of 0.02, so next-to-zero-dry. This is how it tastes, and this only works because there is enough tannic, structure and taste. A white wine with 0.02 would taste like vinegar, an interesting aspect.