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.
A wine of extraordinary intensity with fruity, floral and spicy notes. Good firm tannins and balanced acidity.
The perfect pairing for this wine would be a classic Italian meal such as Lasagna, herb-crusted roast meats, wild boar, or rich mushroom ravioli.
Hand harvesting. Destemming takes place using modern technology. Fermentation in conical vats, barrels and open barriques using the "vinificazione integrale" technique. After a long maceration on the skins, the wine is poured directly into the Fine grained French oak barrels where malolactic fermentation takes place. It is matured "on the lees" in the barrels for 18 months prior to bottling. After bottling, it is aged for a further 6 months at lease before being released for sale.