Ruffino Santedame Chianti Classico 2004

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Starting at: $20.14 USD

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Winery:

Ruffino Santedame

Varietal:

Sangiovese

Region:

Italy > Tuscany > Chianti Classico

Type:

Red Wine

Color:

Drink Dates:

Drink Now - 2016

UPC:

 

User Tags:  herbaceous, coffee, fresh, trees, resinous, burned, smooth, balance, spice, cedar 

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What to Expect

Sangiovese's claim to fame is its role as the heart of Chianti, Brunello and many Super Tuscan wines though it is gaining ground as a varietal wine around the globe. When grown in a suitable location the grape's soft tannins, succulent acidity and moderately intense cherry and herb flavors make Sangiovese very easy to drink as well as supremely versatile at the dinner table.

Winemakers Notes

The vineyards of the Santedame Estate located near the village of Castellina in Chianti, in the heart of the Chianti Classico area.

Hilly land with poor and not very profound soil, characterized by a mix of clay and sand, rich in skeleton (marl).

Microclimate: The very permeable soil, the windy position of the vineyards and the high day-night temperature swings, accentuated by the high altitude, form a microclimate which is very favourable for an optimal maturation process of the grapes and give richness and very elegant perfumes to the wine.

Altitude: read more...From 350 to 470 meters above sea level

Exposition: In accordance with the climatic conditions, the best expositions to the south, south-west and south-east have been preferred.

Growing system: Cordon trained

Age of vineyards: The older vineyards date back to the mid 70's, but most of the vineyards have been replanted and have a modern planting system.

Harvest: Only the best grapes, selected during harvest, are used for the production of the Chianti Classico "Santedame". Picking started on October 2nd and ended on October 20th.

Yield in grapes per hectare: 5 tons. The yield in the Santedame vineyards is always naturally low because of the extreme microclimatic conditions of the vineyard sites.

Fermentation: The alcohol fermentation, aided by racking and punching down, took place in stainless-steel vats at a temperature of approx. 27°C. for 2 weeks.

The post-fermentative maceration on the skins continued for another 5 days.

Ageing: After completing the malo-lactic fermentation one part of the wine was briefly refined in stainless-steel vats and another part in 50/100 hl. oak casks. After the blending the wine was further refined in 2nd passage French 225 l. oak casks for 4 months.

After the bottling the Santedame Chianti Classico was further refined in the bottle.    (hide)

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