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The Wine
Name Chianti Villa Petriolo
Denomination Chianti D.O.C.G.
Vintage 2004
Grape variety Sangiovese 90%, Colorino 10%
Oenologist Francesco Bartoletti
Tasting notes
Colour Lively purple, limpid.
Nose The fragrances range from fresh sherry fruity to pepper spicy and give pleasant and lively odorous sensations.
Taste Full in the mouth, fresh, with well balanced and structured tannins. Positive final sensations, with a pleasant fruit-washed finish.
Characteristics of production land
Production area Villa Petriolo
Area under vine 17 ha (17 acres)
Year of vineyards planting 1980 and 2001
Exposure South-west
Altitude above sea level 150-200 metres (330-440 feet)
Type of soil Medium texture
Vine density From 3500 to 5600 plants/ha (from 1450
to 2300 plants/acre)
Training system Spurred cordon and Tuscan arched-cane
Harvest time Half September
Harvest technique Hand-picked using perforated crates
Yield per hectare 70 quintal grapes
Year climatic trend In 2004 we had the traditional weather for the ripening of the grapes: rain, hot and cold temperature alternated following the growth cycle of the vine. The vintage was late on average, but Petriolo’s Sangiovese grapes were able to mature well and harvest began in the first week of October.
Vinification and maturing
Crushing Using a destemmer-crusher
Fermentation vats Vitrified cement
Fermentation temperature 28° C
Fermentation time 7 days
Time of maceration on the skins 12 days
Malolactic fermentation Spontaneous, in cement vats
Maturing vats Vitrified cement
Fining period 8 months
Bottling period March/April
Bottle maturing 2 months
Average yearly production cases 3.350 (12 pcs boxes)
Food matches It can be enjoyed throughout the meal but is suitable to be served with tasty salami, pasta dishes with beef - or sausage - based sauces or even with grilled meats.
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