“Tenuta la Gabbiola”
Chianti Classico
DOCG

Composition: Predominantly made with Sangiovese, in accordance with procedural guidelines, with a small addition of Syrah.

Soil: The soil consists of debris from the boulders of the Chianti mountains, originating from submarine landslides (torbidites), and is characterized by medium-fine-grained sandstones interspersed with clayey areas. The soil formed during the Oligocene, around 25 million years ago. The boulders produce fuller-bodied, deeper, and richer wines, ideal for long aging.

Training Method: In the vineyards, we use the Guyot technique, with a density of approximately 5,000 plants per hectare.

Harvest Period: The grapes are hand-harvested, usually around the end of September and the beginning of October.

Winemaking and Aging: Fermentation takes place in steel vats for about 12 days, followed by aging for at least 12 months in oak barrels.

Tasting Notes: Ruby red color, dense and consistent. Intense aroma with fruity hints and floral notes. Warm, soft, fruity taste, with soft but firm tannins combined with a pleasant acidic vein.

Food Pairings: Pairs well with hearty first courses, but truly shines with all types of meat dishes. Its acidity perfectly balances the fat content of the meat.