COLLEDILÀ 2018

Chianti Classico Docg Gran Selezione
100% Sangiovese

SOIL

This Cru grows on a clayey-limestone soil that is one of the most representative types of Chianti Classico: a very stony soil, rich in calcium carbonate and clay and poor in organic matter.

HARVEST

Hand picking and selection of the best grapes in the Colledilà vineyard on September 21-22, 2018.

WINEMAKING

Fermentation temperature 24°-27°C with daily punching. Duration of fermentation and maceration on the skins about 14-16 days.

AGEING

18 months in 500-litre tonneaux of which 30% new and 70% second passage.

BOTTLING

February 17, 2021

Vintage Awards
Vineyard

Planted in: 2002                            – Density: 6.600 plants/ha
Surface Area: 7,62ha                     – Training: spurred cordon
Altitude: 380 m above sea level  – Clones: Sangiovese VCR23, VCR5, Brolio
Exposure: South-East Rootstock: 110R

Growing Season

Overall, we can state that 2018 was a complex harvest due to the climate trends, which tended to be more humid than average in the past, but with excellent summer temperatures and a very dry period in the months of September and October.

HARVEST REPORT 2018

Technical data

Alcohol: 13,5% vol  –   Total acidity: 5,91 g/l
ph: 3,29 – Non-Reducing Extract: 26,20 g/l
Total Polyphenols (in Gallic acid): 1860 g/l