Chianti

The vinification method is traditional and is done at controlled temperature on skins. The temperature of fermentation is 25°C. Fermentation and maceration take place over 15 days in stainless steel vats. There is a minimum of 2 months in the bottle before commercialization. The wine is bottled in March following the harvest.

The vineyard is located 270m above sea level and is planted on alkaline soil with varying density.

This is the historical wine of the Cecchi House, the Chianti representing the roots of Tuscany. The wine is mainly composed of Sangiovese. Chianti Cecchi is a modern interpretation that translates into a harmonious balance between the fragrances and aromas. Its ruby red color tends toward garnet with age but is deep and lasting. It is supple and well balanced in the mouth.

Serve with red meat and cheese.