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| Il Palagio Chianti Classico docg |  Production Location: Panzano in Chianti (FI) - Loc. Il Palagio, Italy.
Exposure: South.
Varietals: 95% of Small Sangiovese grapes plus 5% Merlot.
Annual Production 4.000 bottles 0f lt. 0,75.
Weather period: Winter: pretty warm January and February. Spring: In April and first half of May temperature as usual. Summer/Autumn: Raining days in June and August, leaving the plants breathing after quite a long period of drought. The bunches were healthy and rich of sugar , the quality of best years. Harvest carried out one week before as usual.
Harvest: Hand picked between 20th and 3th September.
Fermentation: Carried out in stainless steel containers at a temperature of max. 28° degrees 14 days allowed for steeping.
Duration: 14 days.
Temperature: 28° max.
Malolactic Fermentation: Yes.
Maturation: Carried out first in oak barrels and then in 225 litre French oak barrels in second step. This period lasts 12 months.
Fining: By at least 3 months resting time in the bottles.
Aging: At least 30 months.
Color: Bright red ruby colour.
Nose: Pretty intense and topic perfume. Very gentle with hints of red fruits recalling oak flavour.
Flavour: Finely structured, harmonious with good acidity and rich of well smoothly tannins, flavorous and persistent.
Serving temperature: 18-20° C.
Serving suggestions: Typical dishes of the Tuscan kitchen.
Alcohol: 14,5%
Chemical Analysis on 14.01.2009
Alcohol: 14,50 %vol.
Sugar: 2,64 g/lt.
Total acidity: 5,24 g/lt.
Volatile acidity: 0,62 g/lt.
pH level: 3,39
Total dry extract: 27,94 g/lt.
Total sulphorosal analysis: 74 mg/lt.
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