Villa Montignana Chianti BIO DOCG
Delimitated territory in the provinces of Florence and Siena close to Fattoria Montignana.
– Canaiolo nero10%
Characterised by ancient deposits made of sand, clay and fossils,
originated by the presence of the sea inthe past geological eras.
Alcoholic fermentation for about 6-7 days at a temperature of 21-24 °C, maceration for 10 days in steel at about 28-29 °C with pumping over techniques. Subsequently we pass to malolactic fermentation, decating and sulphitation.
– Colour: lively ruby red.
– Nose: fine and intense aromas with fruity, floral and spicynotes.
– Taste: balanced between freshness and softness, quite persistent
– Alcohol content: 12,5%
– Minimum total acidity: 4,5- 5,5
Serveat 16 – 18°
It matches well with most dishes of Italian cooking, such as antipasti, first and main courses of meat.