Vinification process: the grapes are crushed and macerated on the skins for 6 hours at 8° C. The temperature is then brought up to a controlled 28° C for fermentation for about 10 days and then a further period of maceration for 14 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 and bottled and selled not before others 9 months in bottle.
Color: deep ruby red
Service temperature: 18°C
the Chianti Classico Riserva Campo al Sole goes perfectly with a cheese plate on a longer winter evening in front of the fire. It is the ideal complement to succulent roasts, grilled meats and tasty, slow cooked stews.