Vinsanto del Chianti Classico Podere il Palazzino 2013

Name: Vinsanto del Chianti Classico Podere il Palazzino 2013
Brand: Podere Il Palazzino
SKU: PIPVLVS01
Price: 30 EUR
Availability: InStock

Product code PIPVLVS01

Last items in stock

€30.00

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Vinsanto del Chianti Classico obtained from Tuscan Malvasia grapes with a small cut of Tuscan Trebbiano. From the harvest at the end of September the grapes are hung in ventilated rooms on iron hooks. After a few months of drying, the must obtained is rich in sugars and concentrated in extracts. The fementation takes place in small sealed chestnut or oak barrels, so that once the available oxygen is finished it stops by itself with a residual sugar still present. It will remain in the kegs for at least 5 years after the harvest. Podere il Palazzino bottles a vinsanto aged much longer. With a yield of less than 20ql per hectare, the bottles produced each year are about 2,000 of 0.375.

Product Details

Brand	Podere Il Palazzino
Vintage	2013
Dimension	Bottiglia 0,375 l
Alcohol	12.5%
Grapes	Malvasia - Trebbiano
Varietal	Vinsanto del Chianti Classico
Type	Raisin Wine
Agricolture	sustainable
Country	Italy
Region	Toscana
Produced Bottles	2.000 - 0,375l
Allergens	Contains Sulphites
Pairings	Alone as Medicine Blue Cheese Dry Pastries

Podere Il Palazzino

The Sderci family owns the Podere Palazzino since the nineteenth century. Located 20km north-east of Siena, on the Chianti Mountains, in the direction of Gaiole in the southern part of the Chianti area. The farm has 20 hectares prevalently of vines.

The craftsmanship is handcrafted with great manual work. The philosophy of the Podere Palazzino is to use least products possible and prefer manual work. Healthy plants that give a great raw material to be brought into the cellar, where the works continue to the utmost respect of what the land has to offer. Bandit all products of synthesis, herbicides and insecticides. First of all, for the safeguard of the environment and the health of those who work.

The vineyard is followed at all times with the utmost care and great manual work. Plant management tends to keep them healthy while respecting their natural balance so as to stimulate natural defenses from harmful parasites, diseases and insects.

The fully underground cellar is a work theater that continues in the spirit of total respect for grapes. The fermentations are spontaneous on indigenous yeasts, malolactic occurs naturally and the antioxidants are minimized.

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