Sensi Campoluce Chianti DOCG 2017 (Italy)

Sensi Campoluce Chianti DOCG 2017 (Italy)Ruby red in color, with pleasant fruity aromas, Campoluce has a good structure and a velvety, fresh flavor with a good organoleptic balance. Produced in the heart of Tuscany, this wine originates primarily from the hilly areas between Florence and Vinci. Hilly soil, with altitudes which do not exceed 700 meters above sea level, constituted primarily by arenaceous and chalky marly substrata, by shales and sandy schists with pebbles or marl rocks

Ruby red in color, with pleasant fruity aromas, Campoluce has a good structure and a velvety, fresh flavor with a good organoleptic balance.

Produced in the heart of Tuscany, this wine originates primarily from the hilly areas between Florence and Vinci. Hilly soil, with altitudes which do not exceed 700 meters above sea level, constituted primarily by arenaceous and chalky-marly substrata, by shales and sandy schists with pebbles or marl rocks (technically known as rock fragments).

In these technological times, one must not forget the importance of the rhythms of the Soil. The “Campoluce” Chianti is born from these production principles, in respect of the environment of the area, placing the greatest importance on limiting stress to the vine and the soil on which it vegetates and letting the harvest develop in an entirely spontaneous manner. This is ethical farming which, in Campoluce, is rigorously monitored by our technicians and by the authorized bodies which guarantee its certification.

Thanks to careful inspection and analysis of the grapes determined the best harvesting period in late September to the middle of October. Alcoholic fermentation takes place in Steel Tanks at a controlled temperature of 26/28 °C for approximately 10-12 days of maceration on the skins using pumpover techniques. After the alcoholic fermentation phase, the wine is aged in stainless steel tanks, where malolactic fermentation takes place and where it is conserved until it is bottled.

Food Pairing: Suited to first courses and various meat dishes: boiled, stewed, roasted meats, game and mature cheeses.