Chianti Classico Gallo Nero Riserva Carpineto Toscana Italia 2004
Harvested from September to October. Fermentation and maceration took place on the lees over a total of 10-15 days in stainless steel tanks at 25-29°C. During this time, pump-overs were conducted as necessary. The majority of the wine was aged for 24 months in large Slavonian oak barrels, while a small percentage spent the same amount of time in previously-used French oak barriques. Malolactic fermentation occurred. The wine was filtered prior to bottling, then cellared an additional 12 months before being released.
My boss had this at a party. We live in PA so hard time finding it. Ordered it from Benash Liquors in Cherry Hill, NJ then picked it up. They couldn't get the 2004 so got the 2003 instead. Very good--I would recommend this to anyone who likes sangovese-type wines.
Food Pairings for Chianti Classico Gallo Nero Riserva Carpineto Toscana Italia
An ethereal bouquet of violets, cherries and wood fills the nose. On the palate, it is dry, harmonious, and fruity with a velvety, elegant texture and a long finish.
|Sugar: 1.4 grams per liter||Total Acidity: 5.5 grams per liter|
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