Buondonno Chianti Classico 2017

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The wine, obtained from selected Sangiovese grapes from the Casavecchia, Sicelle and Sicellino vineyards, is strongly expressive of the territory to which it owes its origins.

Grape Variety: Sangiovese

Vineyard: estate vineyards of Casavecchia, Sicelle and Sicellino

Soil: limestone and clay with abundant skeletal grain

Altitude and exposure: from 400 to 450 metres. a.s.l .; South, East, NE and NW exposure

Average density: 4,800 plants per ha

Training method: Guyot, Spurred Cordon and Tuscan Arched-Cane

Vinification: spontaneous fermentation by means of indigenous yeasts in steel and cement vats. Skins resting for at least 20 days with repeated pump-overs and punch-downs

Ageing: Aged in small and medium-sized oak barrels for about a year, during which the malolactic fermentation takes place. Blended in cement vats and bottled, then aged in glass for at least three months