This wine shows crisp, ripe red berry and cherry fruit flavors and aromas sustained by a fresh, acidic note offset by classic Sangiovese notes of earth, mushrooms and leather, with an elegant tannic backbone.
Wine Maker Notes
The predominant variety and the foundation of Chianti is the Sangiovese, and these plantings are complemented by the Canaiolo and Colorino varieties as well as small plots of traditional white Malvasia del Chianti and Trebbiano Toscano vines. Sangiovese lends the wine structure, body, complexity and a distinctive varietal fragrance; Canaiolo and Colorino contribute color and suppleness; Malvasia and Trebbiano highlight nuance and freshness. Beginning in the early 1980s, D.O.C. legislation was gradually modified to reduce the percentage of white varieties required in the blend of Chianti, until in 1995 the requirement was eliminated. Nozzole maintains a relatively traditional policy, with a very slight percentage of white wine in its blend.
Grapes from the best vineyard plots of the estate are hand harvested, destemmed and crushed. Fermentation is initiated on the skins by natural yeasts and takes place in temperature-controlled stainless steel tanks over a period of seven days at 21 to 27 C (70 to 80 F); a further maceration period of eight days follows before pressing. The wine then is racked into clean stainless steel and brought to 22 C (72 F) to naturally induce a full malolactic fermentation. It is once again racked into large Slavonian oak vats of 4,000 to 7,000 litres' capacity for two years, with one racking in April following the harvest. A light egg-white fining precedes bottling, with release one year thereafter.
GRAPE VARIETY: 91% Sangiovese7% Canaiolo & Colorinoand 2% Trebbiano Toscano &Malvasia del Chianti MAXIMUM YIELD: 7,000 kg/ha (+3 tons/acre; 45 hl/ha) MINIMUM ALCOHOL: 12.5% (Classico Riserva) TOTAL ACIDITY: .5 - .75% AGING REQUIREMENTS: 2 years in cask and 1 in bottle