Buondonno Chianti Classico D.O.C.G. 2016

Chianti Classico D.O.C.G. 

This is our main farm product (25-30.000 Bordolese bottles per year).
Selected Sangiovese grapes, along with a small amount of Merlot and Syrah, are used to make this wine.

It ages in small and medium sized oak casks, and in second and third passage barriques, for about a year, during which time it becomes richer and more rounded.
The colour is an intense ruby red, the fragrance has aromas of ripe red fruits with hints of spices and vanilla. The tannins are sweet and persistent.
Technical details

Chianti Classico D.O.C.G. 2016

Grape Varieties:
100% Sangiovese
Harvesting: by hand, Sangiovese in the first week of October..
Fermentation: fermentation and maceration in steel and cement vats for 18 days with repeated pressing and pumping; maximum temperature 32°C.
Malolactic:
in French oak casks of small and medium dimensions.
Ageing:
in French oak casks of small and medium dimensions; in barriques in their second and third year of use for 10 months.

Analyticl data (*):

alcohol 13,50
Total acidity 5,80
Ph 3,30

Antolini vini Valpolicella DOC Classico Superiore Ripasso

Valpolicella DOC Classico Superiore Ripasso

The origin of these grapes for this wine are
typically Valpolicella, Corvina, Corvinone
and Rondinella. The particularity of this wine ...
is in the production method used which is
called “Ripasso”. The manual grape harvest
begins at the end of September and finishes
within the first few days in October. The
wine making begins at a controlled temperature and stays for 7 day in special steel
tanks which are equipped with an automatic
system of stirring and breaking through the
top hard layer formed by the grape skin.
The wine obtained in October is added and
mixed in February with the sweet pressed
grapes, used to produce Recioto and then
in turn goes through a second fermentation
process. The new fermentation increases the
alcoholic tonent and therefore enhances the
wines body, colour and aromas. The wine is
placed in part barrique and another part in
steel for 12 months, then after the bottling
will follow a 3 month resting period.
The wine is presented as a full bodied red
wine.
An intense bouquet, with a slight touch of
red fruit, together with a hint of spice and
is noted for those who remember “appassimento”.
Full flavour, rounded, persistent and harmonious.
Grade 13.5° alcohol.
Burgundy bottle – 750ml.
Serve at 18°C temperature preferably opening the bottle 1 hour prior.
Valpolicella Ripasso works well with first
course dishes with rich sauces,
sliced meats and red meats in general.

Antolini Vini Amarone della Valpolicella DOC Classico “Moròpio”

Amarone della Valpolicella DOC Classico “Moròpio”

This wine is produced parting from a variety
of Corvina grapes, Corvinone and Rondinella, and a small part is also played by
Molinara. The grapes prevalently come from ...
vineyards denominated “Moròpio”, situated
350 m with exposure to the south-east and
has a surface area of roughly 2,2 ha. The
land is not irrigated but the clay and the tufa
help the vines, which are 30-40 years old,
even in the most driest of years. The totally
manual harvesting begins when the grapes
have reached the correct maturity and can
guarantee an adequate alcoholic level, which is around about the end of September,
only at this point in time can the best grapes
be graded and sorted and then accurately
put in small boxes made of wood and/or
plastic where they will remain until the end
of January. When the grapes have dried and
lost between 30-40% of their original weight
they are then pressed and left to ferment,
with the skin, in particular steel tanks which
are equipped with an automatic system of
stiring and breaking through the top hard
layer formed by the grape skin. The fermentation period is usually about 30 days, the
young wine after a first decanting is placed
in small barrels and oak barriques and also
a small part in cherry wood barrels where it
is left for about 24 months, it is then bottled
and left to prove in bottles for another 6
months.
This is presented as a rich ruby full bodied
wine which with ageing tends to be garnet.
A complex wine with a flowery bouquet and
also a slight hint of almonds, with a noticeable touch of spice. Full taste, smooth, robust
but not heavy. Grade 16,5° alcohol. Burgundy bottle 750 ml. Serve at a temperature of
20°C preferably opening 2 hours before use.
Use a balloon type glass to enhance oxygenation. Amarone can be served with red
meat, roasted red meat, barbequed meat,
fowl and mature cheese.