« Chianti (docg Colli Aretini) : 90 % Sangiovese grapes, plus Colorino del Valdarno, Canaiolo and Ciliegiolo (other local grapes). The wine making is traditional and simple : soft pressing and destemming of the grapes, with low doses of sulphites and native yeasts. The fermentation is for 8-10 days with repeated pumping-over the must and the maturation in steel tanks. » – Paterna.it

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