Wine Article
2007 Rocca delle Macìe Chianti Classico
Last edited on 3/6/2011 by fries
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* Grape varietals: Sangiovese 90%, Merlot 5%, Canaiolo 5%.
* Vinification: The grapes for the Chianti Classico are selected and picked by hand. The must undergoes maceration over the grape skins for 12 14 days. Following the alcoholic and malolactic fermentation, the wine is then aged in Slavonian or French oak barrels for a period of 6 to 10 months and refined further in the bottle.
* Color: lively ruby red. Nose: intense and persistent with hints of wild berries that combine well with the aromas released by the wood of the barrels. Palate: savory and full bodied, it highlights the exceptional persistence of the bouquet.
* Aging: Can be stored for at least 5 6 years, when kept in a dark cool environment with the bottle resting horizontally
* Winemarkers recommendations: Serve at a temperature of not less than 64°F An exceptional match to all meats and pastas.
* ABV: 12,5%
* Vinification: The grapes for the Chianti Classico are selected and picked by hand. The must undergoes maceration over the grape skins for 12 14 days. Following the alcoholic and malolactic fermentation, the wine is then aged in Slavonian or French oak barrels for a period of 6 to 10 months and refined further in the bottle.
* Color: lively ruby red. Nose: intense and persistent with hints of wild berries that combine well with the aromas released by the wood of the barrels. Palate: savory and full bodied, it highlights the exceptional persistence of the bouquet.
* Aging: Can be stored for at least 5 6 years, when kept in a dark cool environment with the bottle resting horizontally
* Winemarkers recommendations: Serve at a temperature of not less than 64°F An exceptional match to all meats and pastas.
* ABV: 12,5%