Buondonno Chianti Classico 2019

$23.99

Only 5 left!

Alcohol : 14%

Grape(s) : Sangiovese

Localisation : Tuscany, italy

Tasting Notes : Made with organically farmed Sangiovese, this lithe red opens with aromas of red-skinned berry, leather and underbrush. The bright juicy palate shows cherry, vanilla, cinnamon and a hint of tobacco alongside polished tannins.

Drinking : You can enjoy it now (let it breathe 15-30 min) or enjoy through 2027

Description : If you are looking for a Chianti able to combine elegance and authenticity, this bottle of Buondonno is the best choice. A Chianti amazed us from the first tasting for the sharpness of its scents, typically linked to the Sangiovese, and the perfect balance that ties all its components. Gabriele Buondonno and his wife Valeria Sodano are holed up in Tuscany in 1988 to produce wine according to their sensitivity. A year later, they had already joined the coordination of the Tuscan organic producers, convinced of the need to establish an harmonious and cooperative relationship with the surrounding nature. The absence of chemicals and the use of native yeasts allow the wines of Buondonno to express all the character and uniqueness to the splendid terroir of Chianti, giving us a rare personality and balance wine. Without a doubt, one of our favorite Chianti, a wine authentic and passionate, reflecting all the knowledge and love of wine of Gabriele Buondonno and Valeria Sodano.

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.

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