Brand
Lamole di Lamole
Appellation
Chianti Classico DOCG
Type
Red
Grapes Varieties
Sangiovese, Canaiolo
Alcohol content
13,5% Vol.
Service Temperature
14° - 16° C
Pairings
Meat or mushroom-based appetizers, Red Meat, Salumi, White Meat
Quintessence
An expression of two fundamental aspects of the terroir.
It is the typical altitude and soil that inspired the name of Duelame Chianti Classico D.O.C.G.. It is roduced from vineyards planted with indigenous grapes lying at the estate’s two extremes of altitude, the lower at 420 meters and the higher one at 655, lying on lame (literally, “blades”) of land, those stratified terraces rich in mineral substances to which Lamole owes its name and which make the landscape of Chianti Classico unique. The wine we obtain is intense and spontaneously heroic in taste.
It is the typical altitude and soil that inspired the name of Duelame Chianti Classico D.O.C.G.. It is roduced from vineyards planted with indigenous grapes lying at the estate’s two extremes of altitude, the lower at 420 meters and the higher one at 655, lying on lame (literally, “blades”) of land, those stratified terraces rich in mineral substances to which Lamole owes its name and which make the landscape of Chianti Classico unique. The wine we obtain is intense and spontaneously heroic in taste.
Appellation
Chianti Classico DOCG
Grapes/Olives Varieties
Sangiovese, Canaiolo Nero.
Vineyards of provenance
Age of vineyard between 6 and 40 years, located in Lamole, in the municipality of Greve in Chianti, 420 – 655 m (1.150 – 1.800 ft.) above sea level.
Breeding system
Spurred cordon and Chianti Arch. Plant density: 3.300 – 5.200 vines per hectare.
Grapes harvest period/Olive harvest period
Between the first and third week of October.
Vinification
The grapes, grown in various vineyards lying at between 420 and 655 meters above sea level in the different hamlets that make up the village of Lamole, are destalked and the berries are passed through an optical selector. After they have been pressed, the must ferments – together with the skins – in stainless steel tanks, where it remains until late in winter. There follows a period of élevage of around one and a half years in 50, 70 and 100 hl oak casks and, after bottling, further maturation in bottle.
Organoleptic form
Its bright ruby red color introduces us to a floral bouquet of iris and violets, along with scents of red berries and hints of aromatic herbs. It is fresh and generous on the palate, with extremely fine-grained tannins that integrate splendidly with its tangy notes and crisp red fruit. Suggestions of underbrush linger on the aromatic finish.
Gastronomic combinations
An ideal red for accompanying traditional Tuscan dishes such as pappa al pomodoro (bread and tomato soup) or pici with game sauces, but also – served cool – selections of rustic cold cuts, a tartare of raw meat, testaroli with a basil pesto, or even fish with various sauces. The recommended temperature for serving is 14°-16°.
Alcohol content
14%
Evolutionary potential
5/6 years.