Characteristic

Appellation: Chianti Riserva D.O.C.G.
Variety: Sangiovese 90%; Montepulciano 10%
Serving temperature: 14°/16°C

Vines

The vineyards that give life to “Poggio ai Grilli” rise in 12 hectares in the land owned by the Cattaneo brothers.
Vines of Sangiovese, with only 6 years of life with a south/south-east exposure and an altitude of 300 meters above sea level.
Poggio ai Grilli is produced in a plant of 5650 plants h/ a through a spurred cordon culture system, a vine rearing system that during winter pruning selects 5/7 well lignified and positioned shoots from which two, three spurs will be obtained.

Vinification and Ageing

Yield: 4.5/5 tons per hectare
Harvest time: Sangiovese early october, Montepulciano beginning of october
Picking: grapes are hand picked and carried in 20 kg-cases
Pressing: soft pressing with immediate pumping of the juice to the vats, 2 days
at low temperature before introducing selected yeasts
Fermentation: in temperature-controlled stainless steel vats for about 25-30 days
Fermentation temperature: 28°/30° C
Malolactic fermentation: complete, in barriques
Ageing: in french barriques, 1/4 new 3⁄4 second and third passage, for about
24 months
Bottle ageing: 6 months
N° of bottles: 10.000

Awards