Chianti Classico and Table Wine production
Leonardo Manetti Winery in Greve in Chianti
The characteristics of the continental climate, the stony terrain with various slopes and different altitudes ranging between 250 and 700 meters, make the agricultural area of Chianti Classico, a region that is dedicated to the production of high quality red wines.
Chianti Classico became a DOCG area (Controlled and Guaranteed Designation of Origin) in 1996 and has been recognized as the Chianti’s oldest source area. The farm’s wines are born in the hills of Greve in Chianti. The vineyards have different soils; they are limestone, clay and sandstone, but all are destined for the production of great wines. The soil is worked several times during the year in the traditional cultivation system. The training system used for vines is a derivation of the classic guyot, the characteristic Tuscan archetype. The harvest period is from mid-September to mid-October, which takes place at different times depending on the ripening of the grapes based on the annual weather conditions.
There is great attention to the product during the harvest as the grapes are picked and harvested manually. The must is obtained from the grapes, which are destemmed and pressed, then transferred to the vats where the alcoholic fermentation is carried out at a controlled temperature. In the maceration phase, that lasts about two weeks, the skin remains in contact with the pulp. The polyphenols are extracted from the skins by means of pump overs, to give color, texture, longevity to the wine and the aromatic substances that give the wine a large and complex bouquet. The must is slid over with a pump, which you will see it at the top of the vat.
Then follows the racking, or the separation of the marc from the wine, after which follows the malolactic fermentation making the wine softer and more stable. The wine matures at least a year in the barrels and refines for a few months in the bottle before entering the market.
The most important grape of the area and the company by percentage and typology is the Sangiovese, a red berry originally from Central Italy. We produce structured and elegant wines with a ruby red color which, when aged, tends to garnet, with a persistent scent of violet combined with the typical red berry, and a harmonious, dry, sapid flavor with good tannins that soften to velvet over time. These wines accompany a wide range of foods from typical dishes of this place, such as black croutons to chicken livers, first courses and game roasts, grilled red meat and pecorino cheese, to many more international dishes. The service temperature is 16-18 ° C.