Lamole Di Lamole Chianti Classico D.O.C.G..pdf

Temperature-controlled fermentation lasts 16 days at 26° C; 79° F with pumping over in an open vat during the initial phase. Malolactic fermentation follows immediately. Maturation takes place for six months in 50hl oak casks and six months in French oak barriques with various degrees of toasting.

The color is an intense ruby red with faintly garnet tones. Initial aromatic sensations are sweetish and vanilla-like, typical of wines matured in barriques. The clean, ethereal bouquet highlights Sangiovese’s spicy notes. On the palate, well-integrated oak gives way to hints of wild berry fruit preserve and spices.

It is recommended for barbecued meat, game, such as pheasant stuffed with truffles, and excellent with mature cheeses. Grapes: Sangiovese (80%), Cabernet Sauvignon (10%), Merlot (10%). Production zone: Chianti Classico, 350 - 550 m above sea level. Soil: Schist and sandstone marl. Training system: Cordon Spur and Chianti Arch. Plant density: 3.300 – 5.128 vines per hectare.

Harvest period: 25th September – 15th October. Alcohol level: 13% vol. Serving temperature: 18° - 20° C (64° - 68° F). Recommended glass: large glass, narrowing at the rim. Aging potential: 5/6 years.