Da Vinci Chianti Classico 2006

Deep ruby-purple in colour with perfumes of cherries and violets on the nose giving way to flavours of plum and blackberry on the palate. The ripe, autumn fruit character is supported by a backbone of supple tannins, infused with a note of lightly spiced cherry. Long and elegant on the finish.

PRODUCER

The Da Vinci wines are produced at the Cantine Leonardo da Vinci co-operative, 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 Classico zone between Florence and Siena. 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. Maceration on the skins took place during fermentation, together with frequent daily pumpovers to encourage good extraction of colour and tannin. Fermentation lasted approximately 10-12 days. The wine was aged in new French oak (Allier and Cher) and one year old barrels.