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Utterly textbook in character, it combines earth, bright fruit, and tangy acidity, with notable yet unforced concentration; it is a wine of balance and egoless drinkability.
A blend of 90% Sangiovese with 10% Canaiolo, Ciliegiolo, and Colorino, Piemaggio’s flagship Chianti Classico ferments spontaneously in stainless steel during a 3 ½ week maceration, and spends two years aging in a combination of concrete tanks and previously used wooden casks—mainly 25-hectoliter Slavonian oak, with some 500-liter French oak employed as well.
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