2016 CHIANTI CLASSICO RISERVA POGGIO TORSELLI 1427 2016

Description

Dark ruby red in colour, which with time turns to garnet; dense and impenetrable the colour remains vibrant with pronounced highlights. In the glass its viscosity indicates great body and structure. The nose is complex and elegant, displaying red berries and notes of morello cherry, raspberry, cherry, and rose petals, as well as lots of spices that include green pepper and cinnamon, which integrate nicely with the balmy and minty hints. In the mouth it is warm, silky and pervasive, and immediately entices for its great roundness and complexity.

Awards

93 pts James Suckling

92 pts Decanter Points

17 pts Vinum

Vinification

Carefully selected grapes are hand-picked into small crates during the first week of October. The grapes of each vineyard are sampled periodically before harvest to check how the levels of sugar, flavour compounds and pH have progressed. Temperature controlled fermentation with indigenous yeasts takes place in stainless steel tanks with maceration on the skins for about 30 days (max. 26°C).

Vineyard

The grapes are grown on moderately alkaline soils of clay and limestone, in three different vineyards. Two dominant geological formations: one which derives from the develop- ment of fluvial terraces of River Greve, the other from marine substrates of flaky marl with beds of white limestone. The vineyards known “Scopeti”, “Defizio”, and “Salceto”, which lie at an altitude of between 200 and 270 m a.s.l. are about 20 years old, which means they have reached a complete productive balance. South – South/East exposed rows of vines are arranged along the maxi- mum gradient of the slopes. The vine training system adopted is the cordon-trained spur pruned. Autumn green manure crops of different kinds are grown to serve as a soil amendment improving its structure and hydrological stability. Average annual production: 35 hl/ha – 15,000 bottles

Maturation

After the free-run juice is racked it undergoes malolactic fermentation in wood followed by an aging period of at least 24 months in French oak barrels of various dimensions, from 225 to 1,500 litres. During this period the lees are preserved as long as possible by frequent stirring. Before the wine is bottled it undergoes clarification by means of natural albumin and fine filtration.