CHIANTI San Enrico

VINIFICATION
the well-ripened grapes are harvested and vinified in red with maceration on the skins for about 15 days. Fermentation at a controlled temperature of 26/27°C. Frequent pumping over and delastage to have a strong dissolution of the anthocyanins leaving an intense and persistent fruit. Aging until June in thermo-conditioned tanks.

ORGANOLEPTIC CHARACTERISTICS
in appearance it has a ruby red color, quite transparent, with a good consistency detectable by the rather dense arches it leaves in the glass. The nose, of beautiful intensity, persistent, is characterized by fruity notes of cherry, followed by slight spicy hints. The entry into the mouth is decisive, quite enveloping with tannins in evidence but not very astringent and rather soft. With a pleasant, intense, long taste, it has a good, decidedly fine taste-olfactory structure. Ready to drink young wine.