Vinification process: after the harvest the grapes are crushed and macerate on the skins for one night at 6°C;
the temperature is then brought up to a controlled 28°C for fermentation for about 10 days and a further period of maceration of 15-20 days.
Aging: the wine is aged on the lees for two weeks and then matured for 2 months in stainless tank followed by 18 in French barriques (tonneaux for Sangiovese), after which it is blended, bottled and sold not before other 3 months in bottle.
Color: deep ruby red
Service temperature: 18°C
Chianti Classico “Campo al Sole” goes perfectly with a delicious appetizer, pasta dishes with meat sauce, medium-aged cheeses and white meats. Simply ideal for an appetizer of Tuscan “crostini” or bruschetta by the pool.