Chianti D.O.C.G. Piantaferro combines well with second dishes of grilled red meats
50 in stock
18 – 20° C
Intriguing red fruit and cherry hints, followed by elegant sensations of tea and spices, especially black pepper. The perfume can be defined as warm, complex, and elegant.
In order to obtain the Chianti Piantaferro the traditional method has been chosen as the vinification technique of the
Sangiovese grapes, consisting of maceration and fermentation process at a controlled temperature of 24-26° C, daily pumpings over a period of 4 to 6 days depending on the vintage, followed by two long replacements for the following 3-4 day, continued by grape draining and pressing. Once concluded the phases of alcoholic and then malo-lactic fermentation autumnal decanting rites can be
Deep ruby by aging, Chianti Piantaferro reaches an
interesting granite profile, very consistent and deep.
Great start followed by a tannic acid sensation, ending with a pleasant saltiness that leaves the mouth dry; great persistence and excellent aging potential.