Tasting note: COLOUR: intense and lively ruby red. BOUQUET: notes of fresh red fruit and Mammola violet stand out. FLAVOR: harmonic and fresh, with well-integrated tannins, easy to drink. Mechanical and manual harvesting. Upon receipt of the grapes, they are fermented in stainless steel tanks at a controlled temperature. The period in contact with the skins varies from 2 to 4 weeks with constant control of the extraction. Subsequently, the wines undergo malolactic fermentation in steel followed by a period of about 12 months in Slavonian oak barrels. Finishes aging in the bottle. Additional information: Castello di Albola covers approximately 900 hectares, 110 of which are planted with vines, and enjoys a privileged position among the highest hills of Chianti Classico. The vineyards, a true heritage for the local culture, are located in areas characterized by steep slopes, between 350 and 650 meters above sea level, and benefit from significant temperature ranges and an ideal microclimate for the production of high-quality wines.
