Wine La Castellina, Chianti Classico Riserva Tommaso Bojola, 2012
This noble and full-bodied Chianti depicts all the complexities that this wine is capable of. With a greater focus on fruit and not on oak, the primary aromas and flavors are very apparent and truly delightful.
Red- A distinct Chaitni wine that has subtle oak and acidity. The wine is velvety and extremely pleasant.
Intense and persistent bouquet, with notes of berries and overripe fruits. . Well structured, full bodied, persistent. Great softness, gives a feeling of velvety and pleasant drink. Notes of black fruits and spices such as pepper and vanilla.
first courses with game, grilled meat, game of hair and feather, stews and roasts, cured meats, fresh and aged cheeses such as pecorino.
The wine ages in small oak barrels, in barrique (225lt) and tonneaux (500lt), for 18 months. During this period the aromatic profile is defined and the wine acquires softness by polymerization of the polyphenols. Follows the refinement in the bottle for at least 3 months, before being released for consumption.
After at least 15 days from the normal harvesting period, the bunches are selected and collected in crates, guaranteeing their integrity. The fermentation takes place in stainless steel vats, at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the peels that raise to the surface are moist with the must/wine. The maceration of the peels on the wine continues for 10-15 days, then the free run wine is separated from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.