The Chioccioli Estate has its own winery in Gaiole in Chianti and its vineyards are located in two areas with the most suitable terroir in the Chianti Classico area: Gaiole in Chianti and Quercegrossa. The two owners Niccolo and Enrico Chioccioli Altadonna, work directly in the vineyards where the whole operation is carried out by hand from pruning and harvest, through to the final wine making.
Vineyard management is key and a great deal of effort is made to ensure that they achieve the best polyphenolic ripening possible of the grapes. Attention to detail is paramount for the winery beginning with the double sorting of grapes, the vinification technique, the use of the finest grained French oak barrels and the highest standard of vinification. All the decisions and processes are aimed at ensuring that the wines produced are both of an outstanding quality and also reflect the highest expression possible of their terroir in which the grapes are grown.
Intense ruby red in appearance with delicate garnet tints. On the nose, complex aromas of red and black fruit, with delicate spicy notes. On the palate, flavours of fruit, and sweet well integrated tannins. The wine has a lively acidity coupled with a long and persistent finish.
This wine pairs very well with tomato-based sauces like marinara which it is why it is often paired with pasta dishes. It is also a good match for white meat such as chicken or pork. These meats have subtle flavours that can often be masked by bigger, bolder reds. Try also as a good accopaniment to fish dishes.
Grapes are harvested by hand using small boxes. Traditional fermentation on the skins takes place in a steel tank for 21-25 days with temperature control. Malolactic fermentation. Aged in French barriques (2-3 years old) for a period of 10-12 months.