Brand
Lamole di Lamole
Appellation
Chianti Classico DOCG
Type
Red
Grapes Varieties
Sangiovese, Cabernet Sauvignon, Merlot
Alcohol content
13,5% Vol.
Service Temperature
14° - 16° C
Pairings
Beans soups, Meat or mushroom-based appetizers, Red Meat, Salumi, White Meat
The scent of flowers in May.
Maggiolo Chianti Classico D.O.C.G. is a taste of the joyful sunniness of our area. The name of this tasty,
rounded wine is based on that of the iris (“giaggiolo”), a typical flower of the Lamole area that dots our
vineyards in the month of May (“Maggio”) when it is at the height of its splendour. We can perceive it in
the enchanting sensations and the gentle, soothing textures it offers us with every sip.
rounded wine is based on that of the iris (“giaggiolo”), a typical flower of the Lamole area that dots our
vineyards in the month of May (“Maggio”) when it is at the height of its splendour. We can perceive it in
the enchanting sensations and the gentle, soothing textures it offers us with every sip.
Appellation
Chianti Classico DOCG
Grapes/Olives Varieties
Sangiovese, Cabernet Sauvignon, Merlot.
Vineyards of provenance
Vineyards aged between 6 and 40 years, located in Lamole, in the municipality of Greve in Chianti, at an altitude between 420m – 655m, on a schist and sandstone marl.
Terrain
Schist and sandstone marl.
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 weeks of October
Vinification
The grapes are destalked and the berries are passed through an optical selector.
After pressing, the must ferment with the skins in stainless steel tanks, where it remains until late in winter, keeping the Sangiovese separate from the must/wine from the international varieties. Follows a period of maturation of around one year and a half in 50 and 70 hl oak casks for the Sangiovese and in barriques for the Cabernet Sauvignon and Merlot. After blending, the wine is bottled and undergoes further maturation in the bottle prior to release onto the market.
After pressing, the must ferment with the skins in stainless steel tanks, where it remains until late in winter, keeping the Sangiovese separate from the must/wine from the international varieties. Follows a period of maturation of around one year and a half in 50 and 70 hl oak casks for the Sangiovese and in barriques for the Cabernet Sauvignon and Merlot. After blending, the wine is bottled and undergoes further maturation in the bottle prior to release onto the market.
Organoleptic form
Its bright ruby red color leads into a floral bouquet of cyclamens and violets, with fruity notes of mulberries, blackberries and blueberries and hints of sweet spices and cacao.
The palate is dominated by fresh yet mellow sensations: the tannins are rounded and tasty, the acidity is well calibrated in its addition of vibrancy to the flavor, and the aromatic finish is profound yet elegant, with its suggestions of dark berry fruits and balsamic herbs.
The palate is dominated by fresh yet mellow sensations: the tannins are rounded and tasty, the acidity is well calibrated in its addition of vibrancy to the flavor, and the aromatic finish is profound yet elegant, with its suggestions of dark berry fruits and balsamic herbs.
Gastronomic combinations
This wine goes marvelously with dishes that contain spices or have piquant sensations, or herby recipes. It is also ideal with various types of soups, especially those made from chickpeas, wild peas or lentils and simply seasoned with extra virgin olive oil. Try it too with the meat dishes of Asian or South American cuisines.
The temperature recommended for serving is 14°-16°.
The temperature recommended for serving is 14°-16°.
Alcohol content
13,5%
Evolutionary potential
5/6 years.