Vin Santo di Chianti Classico D.o.c. Occhio di Pernice
“I SODI” VIGNA FARSINA
Farm location Northeast of Siena in the municipality of Gaiole in Chianti, the historical location for the production of Chianti Classico wine.
Farming method(s) Unilateral Cordon with maximum 10 gems for vine.
Production per hectare of vines 7500 kg./hectare at maximum.
Age of Vinsanto vines over 50 years.
Altitude and exposure 400 metri above sea level, facing South.
Soil Clay marl with elevated presence of galestro (shist) and albariza skeleton.
Vines per hectare 3.500
Harvest first two weeks of September, in accordance with microclimactic conditions and the ripeness of
the grapes.
Vines Sangiovese 100%.
Wine-making after grapes have withered for some time, in the month of December squeezing is done, and the must is placed into small, characteristic “caratelli” (kegs).
Maturation a minimum of ten years in the kegs, after some months are in big glass containers before bottling, followed by 6 months of refinement in bottles before releasing on the market.
Organoleptic characteristics dark amber color, intense and persistent aroma, with a delicately dry aftertaste. Hints of almonds, hazelnuts, dried figs, very persistent on the palate with a right balance between dry and sweet.
Food pairing it can be accompanied with some blue or fossa cheeses, or with some chocolates, but we recommend it on its own at the end of a meal to fully enjoy all its very wide nuances of taste and aroma.
Farming method(s) Unilateral Cordon with maximum 10 gems for vine.
Production per hectare of vines 7500 kg./hectare at maximum.
Age of Vinsanto vines over 50 years.
Altitude and exposure 400 metri above sea level, facing South.
Soil Clay marl with elevated presence of galestro (shist) and albariza skeleton.
Vines per hectare 3.500
Harvest first two weeks of September, in accordance with microclimactic conditions and the ripeness of
the grapes.
Vines Sangiovese 100%.
Wine-making after grapes have withered for some time, in the month of December squeezing is done, and the must is placed into small, characteristic “caratelli” (kegs).
Maturation a minimum of ten years in the kegs, after some months are in big glass containers before bottling, followed by 6 months of refinement in bottles before releasing on the market.
Organoleptic characteristics dark amber color, intense and persistent aroma, with a delicately dry aftertaste. Hints of almonds, hazelnuts, dried figs, very persistent on the palate with a right balance between dry and sweet.
Food pairing it can be accompanied with some blue or fossa cheeses, or with some chocolates, but we recommend it on its own at the end of a meal to fully enjoy all its very wide nuances of taste and aroma.
