CHIANTI CLASSICO RISERVA

DENOMINATION: Chianti Classico Riserva, il Molino di Grace d.o.c.g. 1999

HISTORY OF THE WINE: The Chianti Classico riserva of “il Molino di Grace” is a premium wine and as such even more stringent care is taken with fruit selection, with a higher percentage of grapes being sourced from the older twenty year old block of wines at the heart of the vineyard. Green haversting, whereby healthy grapes are cut from the vine before harvest, is routinely carried out. This focuses the vines attentions on the remaining bunches and in wetter years, greatly reduces the chance of disease or rot. Harvesting is always carried out by hand and only when the grapes are physiologically fully ripe; even where this means risking a severely reduced crop due to poor weather conditions. A strict secondary quality control occurs when the grapes are brought to the winery and onto the sorting table where a experienced sorters check the fruit. The talks are 100% removed and the grapes are crushed. Fermentation occurs in 1200 litre steel fermentation vessels for 14-18 day temperatures and monitored at ca. 28 degrees centigrade. The alcoholic fermentation is followed immediately by the malolactic fermentation. Since stainless steel is employed for the fermentation vessels, micro oxygenation is used to retain freshness. The wine is then matured in both 225 litre Bordeaux barrels as well as the more traditional 1500 litre “Botte” for a period of 12 months. The aim being that the oak will add complexity but will not dominate the wine. The wine is matured for a further 12 months in bottle. However, it must be emphasised that the most important point for the style of the wine is its overall balance; a harmony of its individual elements. The Riserva wine has longer exposure to oak and therefore needs even better quality fruit to not get submerged. The result is a tighter wine, but one that will live longer than the straight, il Molino di Garace Chianti Classico, and will develop even more complexity over time particularly in the aromas on the nose.

GRAPE VARIETIES: Sangiovese grosso (big) and Sangiovese piccolo (small) are predominately used, making up 90% of the final blend. The remaining 10% is made up using Cabernet Sauvignon; Cannaiolo Nero, some antique grape varieties and some Merlot. All the vines are grafted onto 420A rootstock wich is resistant to phylloxera.

VINE TRAINING SYSTEM: Spurred cordon with between 6-8 buds per cord.

ALTITUDE: Between 280 and 400 metres above sea level

HECTARES: The total vineyard is 80 hectares (176 acres) with 20 hectares (44 acres) under vine.

ORIENATION: The vineyards are all South or South-West facing

SOIL: Galestro, a marl and limestone soil, with some pockets of clay.

GREEN HARVESTING: Green harvesting takes place several times, whereby the number of bunches per plant, is reduced in order to reduce the likelihood of disease and to improve the quality of the remaining grapes.

VINTAGE: The vintage usually occurs towards the end of September and the beginning of October and can continue into November. The particular climactic conditions of each vintage will determine the actual start date of the harvest, when the grapes are physiologically ripe.

HARVESTING: By hand and the grapes are collected in small baskets to prevent damage. On reception at the winery, a further quality control is carried out on the sorting stainless steel fermentation vessels.

ALCOHOLIC FERMENTATION: Carried out at controlled temperatures of ca 28 degrees centigrade for a period of 14-18 days. The cap of grape skins within the fermentation vessel is repeatedly sprayed to improve colour and increase phenolic extraction.

MALOLACTIC FERMENTATION: This follows the alcoholic fermentation and changes the harsher green malic acids to the riper, rounder lactic acids.

ALCHOLIC CONTENT: 13%

YIELD: Not more that 50 hectolitres per hectare.