Description
Chianti Classico Riserva Quattrocentenario 2013 Castello della Paneretta
Variety: 100% Sangiovese
Garnet red color
On the nose it dispenses emotions, intense and at the same time subtle. The aromas of fleshy and ripe fruit, with cherries in particular, are followed by spices with vanilla, cocoa and the woody stick of licorice. The notes of undergrowth and leather increase the complexity, and those just hints of citrus peel make it excellent.
On the palate it emphasizes its quality, made of class and presence. Distributed with pleasant order, the hardnesses are perfectly adequate to support now and in the time to come all the evolving capabilities of Sangiovese. Even the softness helps to lengthen the sip, between perturbing aromas of wild berries, dark fruit and spices.
Excellent Chianti Classico Riserva, able to proudly represent the production of red wines of Tuscany.
Chianti Classico Riserva Quattrocentenario 2013 Castello della Paneretta
The grapes that create the Quattrocentenario are the result of a rigorous selection carried out in the vineyard, so that only the best of each vineyard are part of it.
.The type of training is divided between spurred cordon and espalier with guyot pruning.
After the harvest, it carries out alcoholic fermentation in stainless steel containers at a controlled temperature of 27/28 ° C for 15 days.
Refines in French oak barrels for 24 months.
The Paneretta Castle has very ancient origins, which date back to the battle of Montaperti in 1260. With a total area of over three hundred hectares, of which 22 are vineyards, it is one of the largest farms in the area.
Based on the type of soil we can divide the body of the vineyards into three different areas.
The Terrine, Torre a Destra, Torre a Sinistra vineyards have clay with a large quantity of light galestri and limestone formations. The strata are arranged in the direction of the hill and the rocky outcrops are weak. Soils are light ocher, little eroded and have an extraordinary physical balance. Full-bodied and well-structured wines are extracted from these soils.
The Ciliegio, Bossolo, Barbiano vineyards have layers of purplish red schistose clays alternating with deposit banks of more clayey and loamy soils. The wines of these lands are produced leaner wines, but with greater finesse.
Finally, from the Querciole and Poggio vineyards. These are semi-flat soils placed on top of the hills. Here we can observe the process of ancient formation dating back to climatic eras of a completely different nature, where the aggression of iron and aluminum on the limestone banks, gave rise to deeper and stronger soils. The position of these lands combined with their exposure there protected from washout and made more generous.
