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Il Palagio Chianti Classico Riserva
|  Production Location: Panzano in Chianti (FI) - Loc. Il Palagio, Italy.
Exposure: South.
Varietals: 95% of Small Sangiovese grapes plus 5% Merlot.
Annual Production: 3.000 bottles of lt. 0,750.
Weather period: Winter: pretty warm January and February. Spring: In April and first half of May temperature as usual. Cold between second half of May and beginning of June. Summer: usual summer season with hot and sunny July
and August. Autumn: two/three rainy days at half of September followed by sunshine and dry temperature till Octoberallowing harvest and a perfect ripening. At the time of the
harvest, the grapes were perfectly healthy and rich of sugar level and noble polyphenols - the quality of the best years.
Harvest: Hand picked between 14th and 22th October.
Fermentation: Carried out in stainless steel containers at a temperature of max. 28° degrees 20 days allowed for steeping.
Duration: 20 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 24 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 %
Chemical Analysis on 14.01.2009:
Alcohol: 14,00% volume
Sugars: 2.25 grams/litre
Total acidity: 5.72 grams/litre
Volatile acidity: 0,68 grams/litre
PH level: 3.35
Total dry extract: 27,45 grams/litre
Total sulphorosal analysis: 52 mg per litre
Free sulphorosal analysis: 26 mg per litre
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