Chianti Classico Reserve
The Riserva di Riecine is a selection of the best grapes capable of becoming
Chianti Classico. After the selection of the grapes in the field and on a vibrating table, the
Fermentation takes place in a Nomblot non-vitrified cement vat. The wort is
kept at controlled temperature also with dry ice for 4-5 days before
spontaneous fermentation begins. At the end, it is left on the skins,
submerged cap, for another 10 days, before being drawn off and racked
in a single large untoasted Grenier oak barrel. In this container
the Chianti Classico Riserva will spend 22 months, before returning to non-concrete
vitrified for tartaric stabilization and natural clarification. At the end of
stabilization period the wine is bottled and subsequently aged for 3
months in bottle before release.