Chianti Colli Senesi Controlled and Guaranteed Denomination of Origin
The word CAULIO derives from the ancient Latin language, meaning the branch of the vine. The grapes Sangiovese (90%), black Malvasia (5%) and Syrah (5%) are the grapes we are using to obtain it. Maturation occurs in old casks of French oak, for the purpose of keeping the tannin at the right levels. The wine is then kept in bottles for 6 months before entering the market. The central region of Tuscany was cultivated with vineyards by the Etruscans in ancient times. They gave the area the name “Clante” and from this Etruscan word we have come to the modern word “Chianti” which is the name of one of the most important wine regions in Italy. The hills surrounding the city of Siena represents one of the best areas for the pristine environment and for the high average quality of the products. One of these hills is known as San Gimignano.
clayey - tuffaceous, rich in organogenic sediments ("niches") and well-endowed with limestone
Yield:
1.5 - 1.8 kg per stump
Harvest time:
Manually harvested in wagons from about 1 000 kg of grapes. Early October
Vinification
grapes are harvested at the beginning of October, trying to bring to the winery an extremely healthy raw material with the highest concentration and quality at a polyphenolic level. Vinification is done traditionally, pressing, and destemming grapes as soon as they arrive from vineyards and sending the crushed grapes to a thermo-conditioned tank for fermentation and maceration. Fermentation is conducted at a controlled temperature of 28 – 29 °C and the period of contact with skins lasts about 21 days. At the end of the fermentative process, racking and pressing take place, then the wine undergoes malolactic fermentation in vitrified cement tanks and is racked a couple of times before being transferred into the wood.
Refinement
The wine is aged for 12 months in classic 5 HL casks, called tonneaux, made of French oak for about one-third new, about two-thirds of second and third passage, at a controlled temperature of 20 °C, after which the blending of the different lots takes place, as well as any clarification and stabilization, followed by filtration before bottling, usually done in the spring of the second year after harvesting.
Tasting notes
Color: intense ruby red with brilliant purple reflections Bouquet: very expressive and intensely fruity, rich in warm and ripe notes of small blackberries, plum, and black cherry, well integrated with the classic scents of aging in wood, vanilla, caramel, dark chocolate, and sweet spices in general Taste: pulpy tannins, very structured and lively, well supported by acidity and body; in evidence a rich and savory center of the mouth and a complex, mineral, and elegant finish.
Recommendation
The most structured and complex red wine of our range, splendidly paired with the great roasted red meat dishes of our land (sirloin and fillet of beef). Optimal serving temperature 17 - 18 °C.
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