Chianti Classico DOCG | Vinicola Bartali

Technical Sheet

GRAPE VARIETY: Sangiovese and Canaiolo.
PRODUCTION TECHNIQUES: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 3 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 16 to 18 months after harvesting.
COLOUR: Intense ruby red with garnet-red nuances when ageing.
BOUQUET: Fine and fragrant with ripe fruity hues.
TASTE: Dry, elegant and full-bodied with soft and pleasant tannins.
SERVING SUGGESTIONS: Roasts. braised meats, white and read meats.
SERVING TEMPERATURE: Serve at 18-20°C, uncork half an hour before serving.

Attachment

The Story

Leda Pucci was born in Monteriggioni on the 16th of May 1903.
She began to work when still very young as a post-woman, delivering the post to the surrounding countryside (Strove, Abbadia Isola and Monteriggioni).
She married Alberto Bartali in February 1922, when she was nineteen.
Together they decided to take over management of the Post Office at Castellina Scalo and they soon realized they could use their movements to take other things to the locals. So the letters were joined by products such as wine, oil, onions and potatoes. During the Second World War, Alberto was called up and Leda was left to run the Post Office and their delivery business alone.
This delivery service really took off at the endow the War, so much so that the couple decided to leave the Post Office to dedicate all of their efforts to the sale of wine.