Blend of grapes: 95% Sangiovese and 5% Canaiolo nero
Wine alcohol content: 13% by vol.
Organoleptic notes: with an intense ruby red color it gives to the nose notes of ripe red berry fruit, especially of blackberry with feeble scents of sweet violet on a subtle vegetal background of undergrowth. On the taste palate it is soft, round and well-balanced; structured-bodied with a good acidity.
Pairing: excellent partner of all red meat courses; it enhances itself and makes only ones the most elaborate courses like stews and braised meats always leaving your mouth clean and with a pleasant finish.
WINEMAKING AND REFINING
Grape harvest: manually, with grape selection, between late September and early October
Yield/ha: 70 q/grapes
Annual Production: 1.400 bottles
Fermentation: 20 days in stainless steel tanks at a controlled temperature of 25° C
Malolactic fermentation: natural in the period from November to December
Ageing: 24 months in barrels
Refining: in bottle
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