Chianti Giacomo Mori DOCG

 

Wine–making:

Stainless steel containers 40/60 hectolitres. Controlled temperature.

 

Aging:

10/12 months in 20 hectolitre Slavonia and Allier oak barrels, tonneaux of 5 hectolitres, and barriques on the third pouring.

 

Refinement:

in bottles for 3/6 months.

 

Grounds:

Sandy clay, sub–alkaline medium limestone.

 

Vines:

Sangiovese 95% Colorino and Canaiolo 5%.

 

Organoleptic characteristics:

Purple colour, nose of black cherries, underbrush. Medium body, sweet and clean at first taste, must be opened after 2-3 years.

 

Oenologist: Alberto Antonini