Description
Chianti Classico Volpaia is a
DOCG wine produced in
Tuscany by the cellars of
Castello di Volpaia, which has ancient winemaking traditions dating back to the 11th century. The
grape varieties used to produce this
organic still red are
Sangiovese (90%),
Merlot (5%), and
Syrah (5%).
Sangiovese is a red grape variety native to Tuscany but widespread throughout Italy, characterized by a generally late ripening period.
Merlot has a good ability to adapt to climates throughout the wine-growing world and is the sixth most cultivated grape in Italy. Syrah, on the other hand, is characterized by blue grapes with thin, waxy skins. It has good resistance to adverse weather conditions but is very sensitive to water stress. The altitude and sandy-loam soil on which the Volpaia village vineyards grow favor a slow ripening of the grapes and significant temperature variations between day and night, which give the wine its particular organoleptic characteristics. The harvest is carried out strictly by hand using 15/20-kilo crates. After the destemming phase to separate the grapes from the stalks and a light pressing, the alcoholic fermentation process begins at a controlled temperature and with the use of indigenous yeasts. The first fermentation phase lasts 14 days and involves two daily punching cycles, which re-immerse the pomace in the must, promoting aeration and the multiplication of alcoholic ferments. After maceration on the skins for 10 days, malolactic fermentation begins. The aging process, which lasts 14 months, takes place in Slavonian oak barrels ranging in capacity from 15 to 35 hectoliters.
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