GRAPES: Sangiovese and Canaiolo
Area: Pontignanello, Castelnuovo Berardenga
Altitude: 300-350 m a.s.l.
Vineyards: south-facing vines planted at a density of 5000/ha using the spur-trained method of cultivation
Soil: calcareous-marl clays deriving from the disintegration of limestone rocks such as alberese and galestro
Harvest: second half of September
Fermentation: fermentation in stainless steel tanks at a controlled temperature lower than 27°C for 15 to18 days, followed by cement-vitrified tanks
Ageing: 12-18 months in large oak barrels (53 hl capacity)
Reﬁning: 4 to 6 months of bottle refinement before market release
Color: brilliant deep ruby red
Nose: intense, fine and charming, with hints of red fruit and violet and pleasant spicy suggestions
Chianti Classico DOCG Querciavalle - Agricola Losi
The first Querciavalle Chianti Classico vintage to be bottled was in 1969 and the Estate has succeeded at preserving the traditional and authentic wine-making culture of Chianti to the present day. Sangiovese and Canaiolo grapes are fermented in stainless steel vats and then aged in large oak casks for 12-18 months.