Wine Talk

Snooth User: Snoother 1484642

Poggerino brings Radda in Chianti to the attention of the entire world

Posted by Snoother 1484642, Mar 29.

Radda in Chianti was chosen by the prestigious Wine Spectator Top100 List thanks to the Poggerino Chianti Classico which is also the least expensive among the first 30 wines and the second italian wine in the world.
 
This reports the prestigious international list 2013.top100.winespectator.com/list/ choosing us at number eighteen among the best wines in the world.
 
We are very proud with this result http://poggerino-chianti-italy.com We have always been dedicated to offering the best hospitality available for those deciding to visit this wonderful part of Tuscany and to promote the Chianti Classico, one of the most important wines in Italy. As a small winery our choice was to be a certified organic farm. This has surely paid off in terms of quality. The certificate of excellence 2013 received by Trip Advisor recognizes the quality of our accommodation in the heart of Tuscany. Now you have one more reason to program your gps on Italy- Tuscany- Chianti - Radda - Poggerino and come for a visit : )">http://poggerino-chianti-italy.com
 
We have always been dedicated to offering the best hospitality available for those deciding to visit this wonderful part of Tuscany and to promote the Chianti Classico, one of the most important wines in Italy. As a small winery our choice was to be a certified organic farm. This has surely paid off in terms of quality. The certificate of excellence 2013 received by Trip Advisor recognizes the quality of our accommodation in the heart of Tuscany.
 
Now you have one more reason to program your gps on Italy- Tuscany- Chianti - Radda - Poggerino and come for a visit : )
 

Replies

20
6218
Reply by dmcker, Mar 29.

What else can you tell us about how you make your wines, how they taste, go with what foods, etc., etc.?

0
2
Reply by Snoother 1484642, Apr 20.

The fermentation

Once in the cellar, the grapes are carefully de-stemmed in order to introduce whole, unbroken berries into the fermentation vats. Different varieties are fermented separately by the yeasts indigenous to our vineyard and winery. No cultured yeasts are added. Fermentation takes place in wide stainless steel, temperature controlled vats. Much is done to maximize the contact between the grape skins and the juice to increase the colour extraction. The wine is regularly pumped over and the cap punched though out the fermentation period - approximately 10 days - at a maximum temperature of 30°C (90°F).

The wine undergoes a post-fermentation maceration for around 20 days. This technique helps to extract extra tannins, colour and aromas from the grape skins.

The racking

After the free-run wine has been removed, the pomace goes into a pneumatic press . After the pressing, the left over pomace is stored in special bags and taken to the distillery to produce the grappa.

The malolactic fermentation

The wine is now racked into barriques (Allier oak) where it undergoes malolactic fermentation at a controlled temperature of 18°C (65°F).

The ageing

The contact with wood brings the wine into several slow changes: the continuous oxidation through the staves of the barrel modifies its flavour and aromas. Blending and bottling follow thereafter.

 


Back to Categories

Top Contributors This Month

324443 Snooth User: outthere
324443outthere
67 posts
125836 Snooth User: dmcker
125836dmcker
61 posts
847804 Snooth User: EMark
847804EMark
61 posts

Categories

View All





Snooth Media Network