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Valiano Poggio Teo Chianti Classico Riserva 2018
22,50 €
Enchanting ruby red colour, crossed by elegant purple reflections. The nose intones a wonderful poem of red cherries and blackberries, supported by aromatic herbs. The sip amazes with its freshness and fullness. The old vine adds a mineral and savoury trait, with smoky touches that enhance the sweetness and roundness of the fruit. The sparkling tannic texture strongly supports the wine and ensures intriguing evolutions in the future.
| Producer | Producer: Valiano Enology: Pasquale Presutto |
| Foreign Region | Country: Italy Region: Tuscany - Chianti Classico |
| Grapes | Sangiovese (100%) |
| Soil | The Poggio Teo cru is located at the top of a hill, at 350 m a.s.l., and it runs along three slopes with south, east and north exposures. This is the only vineyard in Valiano characterized by a sandy texture with a good presence of sandstone. |
| Winemaking | The selection of the grapes starts in the vineyard; each of the three sides is harvested and vinified separately. After the harvest, the grapes are de-stemmed and gently pressed. The must undergoes a maceration on the skins for about 10 - 15 days. |
| Aging | 18 months in large French oak barrels, 12 months in bottle. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 15% |
| Temperature | 16ºC - 18ºC |
| Harmonizations | Bistecca alla Fiorentina, Pizza Margherita and Tagliatelle al ragu. |
| Wine's Awards | 92 Points - James Suckling |
Fattoria di Valiano is in the heart of the Chianti Classico production area, district of Castelnuovo Berardenga, a few steps away from Siena.
From accurate historical research, they learn that Valiano derives from the name of an ancient Roman leader who had been assigned these lands for his particular merits on the battlefield at the time of the Gallic Wars.
Valiano extends over 230 hectares, of which 75 are vineyards. The vineyards are at an average height of 350 meters above sea level, with mainly southwest exposure. The soil is a mixture of clay and skeleton, except for Poggio Teo cru, where we find sand and skeleton.
Production Philosophy
The farm reflects the belief of “one vine – one terroir”, enhancing the expressiveness of the grapes. The harvest does not respond to precise and inviolable schemes, and favours the will of Mother Nature, which at each vintage launches a new challenge that our winemakers take up with dedication. Between September and October, each bunch receives special care: they are picked by hand separately and carefully selected based on their position and the grape variety.
After removing the skins and decanting the wine to remove the lees, malolactic fermentation occurs naturally. Once completed, the wine is ready for ageing to acquire complexity, softening its tannins and developing its character without losing the expressiveness of the grapes and vines.
They generally rely on Slavonian oak barrels but prefer French oak barrels for small quantities, with a smaller capacity of 225 and 500 litres. After quality certification, the final blending takes place on the estate. Finally, bottled wine rests for another 4-6 months before it is released.
