Chianti Classico, San Jacopo Da Vicchiomaggio Recipe
Nose of ripe red fruits, spices & flowers with mineral & graphite notes.
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Ingredients
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Wine Base
Method
Wine Production
- 1
Harvest the Sangiovese, Canaiolo, and Colorino grapes at optimal ripeness, usually in late September to early October.
- 2
Destem and crush the grapes to release their juice, combining them in a fermentation tank.
- 3
Add the yeast to the grape juice to initiate fermentation. Ensure to mix thoroughly.
- 4
Monitor the fermentation process, keeping the temperature between 24-28°C. This typically lasts about 7-14 days.
- 5
Once fermentation is complete, press the wine to separate the liquid from the solids.
- 6
Add sulfur dioxide to the pressed wine to prevent oxidation and spoilage.
- 7
Transfer the wine to oak barrels for aging. The aging process can take from 12 months to several years, depending on the desired profile.
- 8
After aging, filter and bottle the wine, ensuring to maintain quality and clarity.
- 9
Label the bottles and store them in a cool, dark place until ready to serve.