THE WINES: FORMICHI

Chianti Classico DOCG

Grapes: 90% Sangiovese, 5% Canaiolo and
5% Colorino.
Exposure: South - Southwest.
Altitude: 300 m above sea level
Soil: tending towards mixed clayey
consistency.
Cultivation system: spurred cordon.
Average yield per Ha: 7/7.5 tonnes.
Harvest: by hand into crates, starting in the first ten days of October.
Vinification: destalking, maceration at 28/30C for about ten days, soft pressing and temperature controlled malolactic fermentation in steel.
Ageing: 12 months in Slavonian oak barrels with a capacity of 35 hl.
Maturing in the bottle: at least 3 months.
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Camp'albracco Rosso IGT

Grapes: 100% Sangiovese.
Exposure: South - Southwest.
Altitude: 300 m above sea level.
Soil: tending towards mixed clayey
consistency.
Cultivation system: spurred cordon.
Average yield per Ha: 6 tonnes.
Harvest: by hand into crates, starting in the first ten days of October.
Vinification: destalking, maceration at 28¡/30¡C for about ten days, soft pressing and temperature controlled malolactic fermentation in steel.
Ageing: 12 months in barriques with a capacity of 2.25 hl and tonneau with a capacity of 5 hl.
Maturing in the bottle: at least 6 months.
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Campodoro Bianco IGT

Grapes: 70% Trebbiano Toscano, 30% Malvasia Bianca.
Exposure: South - East.
Altitude: 330 m above sea level
Soil: tending towards mixed clayey
consistency.
Cultivation system: double overturned.
Average yield per Ha: 6/6.5 tonnes.
Harvest: by hand into crates, starting in the first ten days of October.
Vinification: soft pressing, racking of the must and temperature controlled fermentation.
Maturing on fine lees for 4 months.
Ageing: partly in steel and partly in French barriques for 3 months.
Maturing in the bottle: at least 3 months.
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