CHIANTI CLASSICO POGGIO TORSELLI 1427 2016

Description

Chianti Classico Poggio Torselli is dark ruby red in colour with vibrant and pronounced highlights. In the glass it is limpid and viscous. Tuscany The nose is layered and delicate displaying lots of Sangiovese fruit with notes of morello cherry, blackberry, cherry, and undergrowth, evolving into vanilla, spices, and tea leaves. In the mouth it is warm, silky and pervasive, and immediately entices for its great roundness and complexity. The touch of acidity brings freshness backed by solid tannins that are gentle and fine-grained bringing balance and body to the wine.

Awards

93 pts James Suckling

90 pts Decanter Points

17 pts Vinum

89 pts Wein-Plus

90 pts Falstaff Wine Guide

Vinification

Carefully selected grapes are hand-picked into small crates during the third decade of September. The grapes of each 2016 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 20 days (max. 26°C).

Vineyard

Soil and vineyard: The grapes are grown on moderately alkaline soils of clay and limestone in three different vineyards, which derive from the development of the fluvial terraces of River Greve not far away. The vineyards known as “Villa”, “Inferno”, and “Colombaia”, which lie at an altitude of between 160 and 250 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 maximum 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: 40 hl/ha – 70,000 bottles

Maturation

After the free-run juice is racked it undergoes malolactic fermentation in wood followed by an aging period of at least 12 months in 1,500-litre Slavonian oak barrels. 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.