Sogatia
Chianti
DOCG
Provenance
Province of Florence, 200-400 meters above the sea level.
Grapes
A blend of mainly Sangiovese, with a small percentage of Canaiolo.
Harvest
Harvest occurs between the end September and mid October
Winemaking
The grapes are destemmed and gently crushed. Fermentation takes place in stainless steel tanks at a controlled temperature of 25°C with macro oxygenation that lasts for 12 days. Frequent pumping over occurs throughout fermentation in order to extract colour and achieve soft tannins, followed by malolactic fermentation. The juice is left in contact with the skins for 8 –10 days
Tasting notes
Sogatia Chianti is well structured and full bodied, lively and intense.
Pairing
To be served with red meats, roasts, pasta with meat sauce and cheese
