BADIA DI MORRONA, CHIANTI "I SODI DEL PARETAIO"

Chianti is a wine of ancient origin but it was only in the Middle Ages that it began to be identified by the name of the geographical area in which it was produced. Although is associated to a well-defined geographical area, it is now, a regional Tuscan product. Already in 1716, a Grand Ducal Decree extended the production limits beyond the hilly zone recognized as Chianti. In 1932, as a result of the wine's success in Italy and around the world, the Italian department of agricolture issued the official guidelines for making Chianti.
 A major role in establishing the rules and regulations for making the Chianti we now today was played by Baron Bettino Ricasoli. The Baron, a member of the Accademia dei Georgofili, tested and retested various grape mixtures until he found the right balance. It is the same blend used today in making Chianti: Sangioveto, Canaiolo, Trebbiano and Malvasia.The use of the so-called governo makes Chianti different from any other wine in Italy. The method involves the inducement of a second fermentation, after the wine has been racked, through the addition of must pressed from selected, semi-dried grapes.

Region: Toscana
Production Area: Terricciola, (Pisa)
Appellation: Chianti D.O.C.G.
Vintage: 2006
Varietal Blend: 85%Sangiovese, 15% Canaiolo,&Colorino
Vineyard: 500 feet above sea level
Planting System: Spurred Cordon
Soil: A soil rich in sand and organic material with medium calcareous content.
Harvest: Hand picked first 10 days of October.
Alcohol: 13.5%
Vinification: Fermented in stainless steel tanks with a 10-day long maceration.
Aging: 12 months in stainless steel tanks

Tasting Notes: Delicious, ruby red, lush wine with flavors of red and black fruits.

Food Pairings: The quintessential wine for pasta dishes.

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