The wines of the farm

Start of production: 1990
urface area: 47 hectares
Vineyards: 8.2 hectares
Vineyard altitude: 370 m above sea level
Soil composition: layers of clay, lime and schist
Cultivation technique: guyot
More information:
chianti@poggioalsorbo.it

CHIANTI CLASSICO
VINTAGE: strictly by hand, collecting the grapes in a basket

FERMENTATION: on touch with the skins for about 10 days

PUMPING: twice a day for 4 days.

FERMENTATION TEMPERATURE: 30°/32° C.

WORKING CHARACTERISTICS: depending on the year the vinification of the different vine areas is made separately. For some vintages we use the tuscan method "Governo", typical of this region (the wine ferments a second time).

AGING: made in Slavonia oak barrels, holding 20 hectolitres, for about 6 months. For further 6 months in french oak barriques with a capacity of 5,5 hl and 2,2 hl

BOTTLING: in 0,75 litres bottles only. The wine is left in the bottle for at least 6 months before the selling

TESTING: tests on the wine are held every 2 months

WHITE TABLE WINE
VINES: Malvasia del Chianti 70 % Trebbiano Toscano 30%

VINIFICATION: selectioned grapes vinificate white through a fast stay with the skins at a controlled temperature. Pouring is very frequent The ripening takes place in stainless barrels and subsequently in the bottles for about 2/3 months.

COLOUR: straw yellow with golden lights.

TASTE: vanilla with some acacia and banana.

FLAVOUR: dry, full-bodied and persistant.

TASTING TEMP.: 10°-12° C.

SUITABLE WITH: soaps, minestrone, stewed meat, fried food.

VINSANTO
This wine is made with grapes (Trebbiano and Malvasia) dried in the "Vinsantaia", the room under the ceiling where also the casks are. That's necessary so that the wine could absorb the changing of the seasons, very important for its fermentation. This kind of vinsanto, other than the industrial one, is a natural liqueur wine, result of a handicraft- and qualified work. The wine that is bottled after the aging is about one quarter of the beginning quantity and for this reason we are proud of it.
COLOUR: from straw yellow to amber yellow
FLAVOUR: dry or medium sweetish, alcoholic.
TASTE: winey, usually ethereal raisin, with an almond background.

(from "Survey on the vinsanto in the Chianti region, 1981, Prof P.G. Garoglio)

History
27 january 1439-Ecumenical council at the S. Maria Novella church in Florence.
By that occasion the word Vinsanto was used for the first time to define a wine already produced in Tuscany (even the word Arista, a typical dish of tuscan cooking, was pronounced for the first time).In fact it was the greek Father Bessarione who, after tasting the wine, said "this wine is from Xantos" meaning a famous raisin wine of the greek island.