Founded around the 70s thanks to the vision of four families of Roman origin, with the aim of revitalizing the area and the vineyards and giving the Chianti Classico the fame it once had. The vineyards extend over an area of about 75 hectares at an altitude ranging from 475-520 m which are the cradle for wines of character. Today the leadership of the company is entrusted to Lorenza Sebasti, daughter of one of the owner family who has taken over the management of the company since 1993. Today it is affirmed among the most dynamic realities of the Chianti Classico, capable of blending together local grapes with international vines, for results of elegance and finesse both in the mouth and on the nose.
100% Tuscan Pinot Noir
The grapes used for the production of this wine come from the “il Chiuso” vineyard where in 1984 clones of Burgundy Pinot Noir were planted. The vineyard is located in the highest part of the vineyard, at about 500 m, a climate necessary for great aromatic caliber and expressiveness. The harvest takes place around the end of August/beginning of September. Fermentation takes place in steel tanks at a temperature of 32-33°C for a duration of about 13 days, induced by indigenous yeasts. The wine then carries out the malolactic fermentation in steel tanks. The wine undergoes an aging period of 12 months in barriques; subsequently it is then bottled and, after a further period of rest in the bottle, it is put on the market.
It descends into the glass of an intense, clear and transparent ruby red colour. Typical grape aromas on the nose: small red fruits such as strawberries, blueberries, currants and delicate red flowers with tertiary hints such as boisé, vanilla, black pepper. In the mouth it is gentle, enveloping, medium-bodied and with a silky and harmonious finish.
Pinot noir is generally known for being a wine with gentle and characteristic traits, so it can also be drunk by the glass or as a meditation wine without particular problems. Wanting to combine it, I see it very well with delicate but tasty dishes, for example cheese fondue, flavored cheeses, first and second courses of delicate meat. Try it with raclette, or with a slice of chicken with rosemary.