CHIANTI “RI.VA.LE” D.O.C.G.
This wine owes its name to the initials of the three Rosati brothers: Riccardo, Valerio and Leonardo.
PRODUCTION AREA: The vineyards extend in the hilly area around Chianciano Terme.
ALTITUDE – EXPOSURE : From 500 to 530 meters above sea level with exposure to the West – South/ West.
SOIL COMPOSITION : Mixed structure basically dissolved with parts of clay.
GRAPES: 80% Sangiovese, 10% Canaiolo and 10% Mammola
HARVEST : End of September and first half of October, with manual harvest.
VINIFICATION TECHNIQUE : Soft crushing and fermentation at a controlled temperature, never higher than 28 . Maceration on the skins for 12 days. Fermentation in steel vats.
AGING : in Allier oak vats of 15/30 QL. in the bottle for at least 3 months.
ORGANOLEPTIC NOTES: Ruby red in color, it is characterized by its freshness and fragrance. It goes well with pasta dishes, red meat roasts and cheese.