Campochiarenti Chianti Colli Senesi is produced using regional varieties of Tuscany as Sangiovese Canaiolo Colorino Ciliegiolo Mammolo Foglia Tonda
The production is 5000kg per hectare
The fermentation is done in glazed cement basins with a capacity of 100hl at a temperature controlled with pumping over and delestage. The maceration lasts 12-15 days in order to obtain the highest extraction of color and aromatic contents from skins.
At the end of the fermentation it is naturally clarified, without adding any chemical product. The wine is aged in oak barrels (20hl capacity) for at least 9 months. The wine is bottled and stored in cellar at constant temperature and humidity.
