CHIANTI - DOCGCHIANTI - DOCG
Vino da agricoltura biologica

Winemakers: La Cantina Pizzolato in collaboration with Riccardo Rossi.
Varietal: 90% Sangiovese / 5% Colorino / 5% Canaiolo
Production area: The estate is located 19 miles south of Florence, Italy.

Yield per Vine Hectare: Harvested by hand first week of October. The average is 180 hectoliters per hectare, although it varies depending on the climate conditions each year. The older vines, now 40 years old, have a density of 2500 vines per hectare with a production of 4 kg per plant. The climate of this area is characterized by a strong temperature, especially in autumn and spring. This weather together with a soil with clay characteristics
contributes to fuel the tannins of the wine.

Vinification: The grape must remains with the skins two weeks. After that, in order to extract more tannins, the solid part is separated from the liquid. The skins will be used for Grappa, the liquid is refined in stainless steel tanks and then bottled.

Ageing: 3 months in bottle

Alcohol: 12.5% vol

Serving temperature: 60-65° F

Bottle size: 750 ml

Color: Ruby red

Taste: The palate is soft with a pleasant acidity. Excellent persistence.

Nose: Prevalence of red fruity notes of cherry and jam.

Serving suggestion: Ideal with first courses, white meats and cheeses. A great everyday wine.

Notes:
Only Indigenous Yeasts used. Suitable for Vegans.
Wine made from USDA National Organic Program Certified Grapes. Certified by BIOS.

BIOS BIOS


UPC: 185554000970

 

Beverage Tasting Institute (BTI) – www.tastings.com
WORLD WINE CHAMPIONSHIPS AWARD: Silver Medal
RATED: 85 points – Highly Recommended
VINTAGE: 2011

 

Classical Pizzolato Chianti from Tuscany region, where the sun certainly shines brighter.”

2011 Pizzolato - Chianti from Hello ClubW on Vimeo.