Chianti Classico docg

Typical blend according to the D.O.C.G. regulations of the Consorzio Chianti Classico for vintages earlier than 2006:  70% Sangiovese, 10% Canaiolo, 10% Malvasia, 10% Trebbiano

For vintages after 2006, new regulations governing the blend come into effect:  80% Sangiovese, the remaining 20% is composed of local native varieties – Canaiolo, Colorino, Ciliegolo, Malvasia Nero.

Because of their particular blend, this wine lends itself to aging.  In fact, the Fattoria Montagliari Chianti Classico is aged approximately 30 months in chestnut barrels, then finished in the bottle for approximately 6 months.

Organoleptic Data:

Color: Limpid ruby

Bouquet:  Cooked fruit, vanilla, game, kirsh,

cloves, wild strawberries

The wine is well structured in the mouth,

balanced with fine-grained yet persistent

tannins. Woody with undercurrents of

vanilla, hazelnut and cherry.

Food and wine pairing:

Tuscan prosciutto and salamis, young cheeses, white meats.

General information:

Alcohol content:  12.5-13%

Reduced sugars: 2.0 g/l

Total dry extract:  27.4 g/l

Ph:  3.34

Total acidity:  6.1 g/L (Tartaric acid)

Volatile acidity:  0.69 g/L (Acetic acid)

Free sulphurous acid:  19 mg/l

Total sulphurous acid:  84 mg/l