Chianti Classico Riserva DOCG – 100% Sangiovese

Grapes Sangiovese 100%
Altitude 300 m a.s.l.
Exposure South - West Soil Medium mixture, alberese, rich in skeleton, slightly clayey
Training system Guyot Density 1300 vines/ha
Age of vines 44 years
Yield/ha 26 q.li
Yield/plant 2 kg Harvest The grapes, from our oldest vineyard, are harvested in the first days of October, by hand Alcohol 14%.
Vinification Alcoholic fermentation and post-fermentation maceration on the skins take place in vitrified cement tanks at a controlled temperature (28-30°C) for a period of about 30 days. Malolactic fermentation takes place spontaneously between November and December.
Ageing Medium-sized Slavonian oak barrels (25 hl) for about 14 - 18 months.
Refinement In bottle for at least 6 months

Organoleptic characteristics Limpid, very intense ruby red Complex, intense with spicy notes (black pepper and tobacco) and hints of red fruit jam Structured, powerful, with an excellent relationship between tannins and acid strength, on the whole very elegant
Recommended pairings First courses, roasted meats and mature cheeses
Serving temperature 18°C Annual production 6,000 bottles

"Cinciano" is probably of Roman origin, perhaps belonging to the Gens Cincia.

Several more "recent" documents, dating back to the 12th and 13th centuries, testify to its ups and downs due to its strategic position on the Elsa river and on the Via Francigena, whose destiny it followed until it was annexed to the Florentine Republic.

Today Cinciano is an enchanting village, composed of a manor house (Villa Zaballina) that dominates the entire valley, while on the right side of the building there is a tower that allows to see parts of the medieval walls at its base.

Cinciano spreads for about 150 hectares, of which 24 hectares are planted with vines, most of which are cultivated with Sangiovese, but there are also small plots of Merlot, Cabernet Sauvignon and Petit Verdot. Soils are of medium texture, some with abundant skeleton, others slightly clayey. The training systems adopted are the spurred cordon and guyot.

Harvesting usually begins in mid-September and ends in the first ten days of October. Harvesting is done by hand, in boxes.

In the winery the grapes coming from each vineyard are fermented in separate tanks. Alcoholic fermentation and maceration in skins take place at controlled temperature for a period ranging, according to the type of wine, from 15 to 30 days."