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Casato Albergotti Chianti Superior

The Cantina uses the latest most technically advanced Ganimede method of fermentation and maceration.  *Macro oxygenation is used during the fermentation process whereby a bypass in the Ganimede tank opens every 3 hours to do the rimontaggio (punching down the skins that have floated to the top), but before the bypass opens, it gives one minute of oxygen through an injection process on the bottom of the tank. This favors the multiplication of the yeast cells and affords optimum fermentation which augments the intensity and stability of the color and the noble tannins in the wine.  *Micro oxygenation is used during the maceration process whereby a constant quantity of oxygen is given through specific injections which is the same amount of oxygen that would naturally flow through the wood in barrels. This allows for a longer time on the skins and by doing so enhances the flavors, structure and volume of the wine. Micro infusion is also fundamental to softening, rounding and stabilizing the wine.
The grapes are hand harvested, destemmed and fermented below 30°C with *macro oxygenation for 5-8 days, then decanted and transferred into stainless for maceration on the skins for three months with *micro oxygenation.  Aging lasts for about six months with 60% of the wine in both English and Slavonic oak barrels and 40% in stainless steel, surlì (on the noble lees) with micro oxygenation. The wine is then blended together, bottled, and left to rest in the bottle for an additional two months.  This is lovely ruby red wine with pronounced yet delicate fruit aromas and hints of vanilla and wood and   a full-mouth flavor that’s dry and well-balanced. Pairs well with grilled strip loin of beef, broiled pork or lamb chops, risottos and all types of pasta dishes.  Serve at room temperature.

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