Wine of Italy
Contains Sulphur Dioxide/Sulphites
A delightful ruby hue introduces cherry-led red fruits fragrances laced with sweet spice. Progression on the palate is supple and the aromatic weave is nicely bolstered by well-structured tannins.
Between Radda and Gaiole in Chianti lies the large Vistarenni estate, overlooked - as if in some charming painting of the past - by its splendid 18th century Villa. At Vistarenni, the land is cultivated with old-fashioned respect and the grapes are carefully selected and harvested so as to highlight the differences in soils and microclimates between the various vineyards.
The Chianti that comes from this area is a wine with ancient origins. Vines have in fact been grown and wine has been produced on this land ever since the time of the Etruscans, because the rich composition of the soil, the altitude and the exposure of the vineyards are conducive to the practice of high-quality viticulture. It is a small zone in which the particular pedoclimatic conditions are highly favorable for the production of Chianti.
Vinification is in steel vats with skin contact for 5-7 days at a fermentation temperature of 28-30 °C. Malolactic fermentation follows. The wine matures for a few months, part in steel and part in large wood.
Santa Margherita Gruppo Vinicolo
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
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