[tabgroup title=”More Information” style=”simple” type=”vertical” nav_style=”normal”]
[tab title=”Vineyard and Production”]
| Appellation | CHIANTI RUFINA RISERVA DOCG |
| Wine region | Chianti Rufina, Toscana |
| Production Area | Dicomano, Firenze (Italy) |
| Vineyard name | Il Santo and Casa Romana-Venia vineyard |
| Elevation | 1400 – 1700 ft (420 e 500 mt) |
| Exposure | South – West |
| Year vineyard planted: | 1998 |
| Soil composition | Clay loam |
| First vintage of this wine: | 2003 |
| Training method | pruned spur |
| Vineyard size | 3,5 acre ( 1,5 ha) |
| Vines/acre: | 2000 – 2800 vines / acre (5.000 – 7.000 vines/ha) |
| Yield/acre: | 2.4 – 2.6 tons/acre ( 50 – 60 ql/ha) |
| Harvest Time | First and second week in October |
| Bottles produced of this wine | 5.000 – 7.000 |
| Vineyard practices | Organic since 1999 |
| Certifications | Made with Organic Grapes (EU 834 – NOP) |
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[tab title=”Winemaking and Aging”]
| Varietal composition | Sangiovese 90 %, Colorino 10% |
| Type of yeasts | Indigenous yeast |
| Fermentation container | Open conical oak vats, open tonneaux and cement tanks of 130 – 265 gal (5 – 10 hl ) |
| Length of alcoholic fermentation | 30 days |
| Fermentation temperature | 77 – 82 Fahrenheit (25 – 28 Celsius) |
| Malolactic fermentation | 100% spontaneous |
| Type of aging container | First part : Barrique and tonneau |
| Length of aging before bottling | 12 months |
| Type of aging container | Second part : Concrete tanks of 530 – 1300 gal (20 – 50 hl ) |
| Length of aging before bottling | 12 months |
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[tab title=”Analytical Data”]
| ALCOHOL | 14,0 % |
| pH | 3,45 |
| RESIDUAL SUGAR | 0.30 gr / lt |
| ACIDITY | 5,18 g / lt |
| DRY EXTRACT | 27 gr / lt |
| SO2 (Total) | 66 mg / lt |
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