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Once the grapes are fully ripe, they are harvested by hand. The vinification of Chianti is very traditional: The grapes are first destemmed and then fermented in concrete, usually with about 15-20 days of maceration. Then they are further aged in concrete and a small portion in used French oak barrels for another 1 year or so (this depends on the wine).
The Chianti “Castello del Tegolato” presents itself with a bright and ruby red color.
On the nose, it reveals intense wine aromas, with a subtle hint of violets.
The Chianti of Antico Castello di Poppiano offers a delicate flavor with soft tannins: it is full-bodied, smooth and harmonious.
Serving temperature: 18-20° C
