2005 Sangiovese "Chianti Classico Riserva Ducale" from Tuscany

Fermentation

The Chianti Classico "Riserva Ducale" stems from an accurate selection of the best grapes during harvest. Picking started from the third week of September and lasted until mid October. The alcohol fermentation, aided by racking and punching down, took place in thermo-controlled stainless-steel vats at an average temperature of 26-28°C for approximately 10 days. The maceration on the skins continued for another 14 days. After completing the malo-lactic fermentation Riserva Ducale was aged for 24 months in 35/80 hl. oak barrel and in stainless-steel vats, then in bottle.

Cooperage

No cooperage notes added

The Vineyards

Place of production: the grapes for the production of the wine Riserva Ducale predominantly come from the vineyards of the Ruffino estates Santedame, Montemasso and Gretole, located in the traditional Chianti Classico production area stretching over the provinces of Siena and Florence. Soil: The soil is characteristic for the Chianti Classico area: clayey with an abundant presence of "Galestro" rock. Microclimate: The microclimate is variable from one area to another which confers richness and complexity of perfumes to the wine. Altitude: Variable from 290 to 450 meters above sea level Growing system: Guyot trained and Cordon trained. Vine density: 3000-5000 vines/hectare

The Growing Season

No growing season notes added