How long is chianti classico riserva aged for

Therefore, the wine must have a good balance before ageing without one element particularly overwhelming another. Whilst all these factors will generally make an age-worthy wine, it is not a guarantee. In an area prone to variable weather conditions, such as Chianti , vintage can play an equally important role in the quality of the wine. My Riserva is a , a vintage renowned for its structure and depth and I am eager to discover whether it has stood the test of time.

Upon opening there is an immediate depth to the flavours with a velvety smoothness upon drinking; fresh fruit remains with the added complexity of some dark black cherry. There is an earthy subtleness to it with notes of mushroom and delicious dried fruit. As the wine begins to open up, hints of herb and mint start to come through.

Sangiovese's aromas center on red fruit red plum, sour red cherry with a significant savory, vegetal side that's often described as tomato-y. Very aggressive acid and tannin particularly in Brunello are also hallmarks of Sangiovese. Fresher styles of Chianti will be quite appealing though, focusing on those fresh red fruit aromas. Chiantis at this stage can often be quite pretty and floral if you get the right producer. Good Chiantis are moving into an adolescence at this point, building more savory flavors.

The best grapes are destined for the reserve from the beginning and are aged in oak small oak that release their aromas to the wine.

Therein for a period which varies depending on the size of the barrel, before proceeding to the aging in the bottle The reserve is a perfect match with roasted red meats, game and great cheeses: traditional foods gastronomy of this territory since ancient times.

In order to maintain the typical characteristics, the specification of regulates not only the production of Chianti Classico but also the cultivation of the vines: each hectare of land can produce up to 75 quintals of grapes equivalent to about The vineyards must be on land places at altitudes not exceeding meters s.

The traditional form of farming is represented by the collector Tuscan, derived from the Guyot technique. The grapes gradually begin to change color betwee July and August beginning the phase of maturation, which will bring the necessary substances to grapes for wine production and will reduce the acidity content. Only the best Sangiovese grapes are used in the production process of Chianti Classico Riserva, which makes it a predominantly venerated wine.

Chianti Classico Riserva usually has a deep claret red color. The alcohol content in it has to be at least Chianti Classico Riserva is also a good candidate for added wine bottle aging, depending on vintage and the producers.

Where Chianti has less rules governing its production, the production of Classico is governed by a huge number of rules. Most people tend to assume that the different between Chianti and Classico is merely the difference between the grape compositions. While that is one of the things that differ between Chianti and Classico, there are several more factors such as different standards, ranging from from yield per hectare to the manner in which the plants are grown.

Furthermore, the aging of Chianti Classico, defined by law, is at least 18 months, the more aged the Classico, the better.