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The Chianti Classico di Montemaggio is produced from predominantly Sangiovese grapes and a small portion of Merlot (3-7%).
The vineyards are situated at altitudes varying from 450 to 600 metres above sea level. The Sangiovese grapes are harvested in the second half of October while the Merlot is picked at the end of September. The two types of grapes undergo fermentation separately in stainless steel vessels and concrete tanks for 18-25 days at a temperature not higher than 28°-30° C. The Sangiovese is put into Slovenian and French oak casks of 32 hl capacity, while the Merlot is put in barrels of second hand, where the malolactic fermentation takes place and where the young wine stays for the next 18-20 months.
The Chianti Classico is characterised by a brilliant ruby colour, intense but elegant bouquet, rich with floral aromas, hints of fruits and spices.
It has a full body with intense flavour and lasting presence on the palate. A very versatile wine, perfect with meats and cheese.
The Chianti Classico Montemaggio Riserva is produced from a selection of the best Sangiovese grapes, that comes especially from the oldest vineyards . The elevated locations of the vineyards (from 450 to 600 metres above sea level) and the large variation in temperature between night and day gives the wine their particular bouquet.
The Sangiovese grapes are harvested in the second half of October. It does a fermentation and maceration at a temperatures not higher than 28 °C for 28-30 days. Futher along the young wine undergoes the malolactic fermentation in big oak barrels where it remains for about 24-30 months .
The Chianti Classico Riserva di Montemaggio has an intense ruby colour and a spicy perfume with a hint of wood. It also has a bouquet of rich floral notes, enriched with hints of fruits, pleasantly tannic and well balanced taste. On the palate the Riserva has a full, rich, velvety and austere flavour, with persisting presence. It is ideal with red meats, game and strong cheese.
Torre di Montemaggio is made from pure Merlot (100%).
It is harvested at the end of September, and undergoes fermentation either in stainless steel vessels or concrete tanks for about 25 days at the temperatures not higher than 28°-30° C. After Fermentation is complete, the young wine undergoes malolactic fermentation in small French oak barrels of Taransaud ( 2rd or 3rd years), where it then ages for about 15-18 month.
Torre di Montemaggio has an intense ruby colour, elegant taste, delicate bouquet full of berry tones.
Best opened an hour before serving.
Serve at 18°- 20°.
http://www.montemaggio.com
Announcement update on : 02 December 2010
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