IGT Colli della Toscana Centrale
Chicchirossi is a wine produced within the Hills of Central Tuscany with Red Malvasia, Ciliegiolo, Canaiolo, and Montepulciano grapes. The grapes are picked by hand, placed in boxes and transferred to the corporate center where they are passed to the Bank of sorting. This system of collection and selection of grapes, although more expensive than usual, allows us to increase greatly the quality of our wine.
During the sorting, all of the grapes are removed when not perfectly ripe yet. We are careful not to leave pieces of stalk and leaves that if vinified can lower the quality of the wine. We chose not to use Sangiovese for this wine, instead we wanted to enhance the complementary vines of Chianti such as the Red Malvasia and Ciliegiolo which give a very fruity flavor, and the Canaiolo and Montepulciano which give nice body and roundness. The result is a very charming wine that is aged for one year in barriques and tonneaux before being bottled.
Grape varieties used are red Malvasia, Canaiolo, Ciliegiolo, Montepulciano.
The soil is semi soft with tendencies of clay. Because it is a skeletal-rich soil, it is
considered on average, fertile.
The training method used is sapling, with a planting density of 7,000 vines / hectare.
The harvest is done manually at the end of September. All the grapes are passed to the sorting table for the selection.
FERMENTATION AND SOAKING
The fermentation takes place in 28 ° / 30 ° C steel containers. The maceration lasts on average 15 days.
It is aged for one year in barriques and tonneaux
Ruby red with purple reflections, good consistency.
Intense and persistent with fruity, winey and floral nuances.
Concentrated and fruity, soft, very pleasant.
It is a balanced wine that is best consumed within 4/6 years after harvest.
ChicchiRossi is a wine that is well suitable for all dishes. It matches very well with many appetizers thanks to an interesting olfactory appearance with well-marked fruity and floral scents. For example Tuscan crostini with pate or salami and cheese would be a perfect combination. It pairs best with tasty meat sauces such as amatriciana or carbonara for the first course and with roasted meats, such as roast beef, for second courses, where the tannic and alcoholic components match well.