Da Vinci Chianti 2007

Bright, ruby red in colour with perfumes of cherries and fresh red berry fruit on the nose. On the palate it is ripe and lively, with spiced berry fruit characters and a rounded supporting structure. Tannins are soft and ripe, with a hint of spice from the judicious oak ageing.

PRODUCER

The Da Vinci wines are produced at the Cantine Leonardo da Vinci cooperative, founded in 1961. It has approximately 150 member growers whose vineyards are located on the hilly areas around Vinci and Cerreto Guidi.

As part of a new ethos of improved quality, the co-operative brought in consultant winemaker Alberto Antonini at the end of 1996 since when their wines have noticeably improved. This ethos of quality encompasses every aspect of their operation: from better work in the vineyard to a more careful selection of fruit; vinification of separate parcels of fruit; bleeding the must in order to increase the proportion of solids to liquids in the fermentation tank, thus ensuring greater extraction of flavour and colour; and early bottling to ensure that the fruit is retained rather than dissipated.

VINEYARDS

The vineyards are situated on hillside slopes in the Chianti zone. The vineyard rows lie perpendicular to the steepest part of the slope where possible and face south to guarantee more sunshine during the day. Soils here were formed by centuries of accumulated silt and clay sandstone with marl, splintered shale, being the primary component. They are deep and permeable and therefore reasonably good at retaining water.

VINIFICATION

The grapes were crushed and then fermented in temperature controlled stainless steel tanks at around 28°C. During fermentation, frequent daily pumpovers took place, encouraging good extraction of colour and tannin. Fermentation lasted approximately 8 days followed by a brief period of oak ageing for part of the wine. This lasted 6 months and took place in a mix of new and one year old oak barrels.