Castello Contessa di Radda Chianti Classico

On the nose is a pleasant hint of violets, balsamic notes and graphite, and the palate feature the tangy, fruity aftertaste of ripe plum. The cépage is mostly Sangiovese, with a small amount of the fuller-bodied Canaiolo grape. The freshly picked grapes are destemmed and crushed before undergoing fermentation in temperature-controlled stainless steel tanks. Maceration on skins lasts two to three weeks. This is made possible by the perfect ripeness of the grapes. Malolactic fermentation then takes place in stainless steel vats and oak barrels, helping to make the wine more pleasant to drink and transforming its sensory qualities. At the end of this phase, the ageing period begins, partly in tonneaux and partly in French and Slavonian oak barrels with a capacity of 20 hl. After bottling, the wine spends some time bottle ageing.