Vallebuia has produced Chianti DOCG for as long as the records go back, and still uses the traditional mix of Sangiovese, Malvasia, Trebbiano and Canaiolo vines to achieve the unique combination of fruit and aromas that has made this historic red wine world famous. Small releases of un-oaked Chianti are made each year, the majority being drunk by guests staying at the farmhouse or bought to take home with them. |
| Type of soil: |
Deep soil, medium texture, clayish |
| Altitude: |
200 m (above sea level) |
| Training: |
Spurred cordon |
| Age: |
6-8 years |
| Yield: |
7 tons/ha |
| Grape: |
70% Sangiovese
30% Canaiolo, Malvasia and Trebbiano |
| Date of harvest |
Mid September |
| Type of fermentation: |
20 days in cement tank at 28-30° C. |
| Aging: |
6 months in Stainless steel |
| Litres produced: |
630 |
| Alcohol content: |
12.5% by Vol. |
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Chianti DOCG -
Denominazione di origine controllata e garantita
VINTAGE 2001
GRAPES - 70% Sangiovese, 30% Malvasia, Trebbiano and Canaiolo.
CLIMATE VINTAGE - The year 2001 was a wet year which brought with it a variety of problems. Thanks to some very hard work in the fields prior to the harvest we still managed to obtain a high quality of grape.
VINIFICATION - The grapes were picked in the last week of September. After a gentle pressing
(il mosto) fermented together with the skins for 8 to 10 days after which the skins were removed and the wine was aged for 6 months in steel tanks.
TASTE - The wine has a fruitly perfume of autumn berries. Light and well balanced, the wine compliments both white meats and fish. |
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