Chianti Colli Fiorentini DOCG “Montebetti” 2019 – Podere Gualandi
Full Body Red
This deliciously fresh Chianti Colli Fiorentini reveals a complex nose of red fruits, cherry, liquorice, undergrowth and leather. Medium bodied with lively red fruits on the palate Barbecued T-bone steak, steamed pork spare ribs with black bean.

Availability: 34 in stock
£13.92 £9.95
Availability: 34 in stock
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Characteristics & Details
Winery
Grape Variety
Sangiovese, Colorino
Style
Characteristic
About this wine
The grapes of the Chianti Colli Fiorentini Riserva Montebetti Podere Gualandi are grown at an altitude of 250 m on alberese soil. During the harvest a selection of the grapes is made in August and September, a part of the production is therefore eliminated. The Sangiovese bunches are also lightened where necessary. Grapes are harvested by hand using traditional bigonce. During the vinification a part of the grapes is crushed with stalks and inserted in the oak vats for fermentation together with the de-stemmed one; maceration lasts about 2 weeks and takes place in the presence of peels and stalks. Chianti Colli Fiorentini Riserva DOCG Podere Gualandi is aged in the best barrels for 2-3 years and then bottled.
NOTES: wine included in the “Interpretations” project. “From the passion for history and archeology arises the desire to produce wine inspired not only by modern ecological knowledge, but also by many of the winemaking techniques present in the ancient Tuscan tradition. The soils are composed as follows: Pleistocene and alberese clay-sandy. In the vineyard each plant produces a maximum of 900 grams of grapes and the vines are kept together with the alberello method, low spurred cordon or guyot for the old vines. For one hectare, the overall average yield does not exceed 60 quintals. of the vine they are hand-hooped and the plants are treated with Bordeaux mixture.The wine is made using the same traditional methods used in the past in large parts of Tuscany.For this reason, inside the cellars, modern technologies are almost completely banned and the materials used are the same as those that were used fifty or a hundred years ago.The fermentation of the must takes place in open truncated cones or in Italian Slavonian oak barrels. ” GUIDO GUALANDI
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