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Chianti Classico, San Giusto A Rentennano - 2020

At first sight reserved, like its winemaker, this Chianti Classico reveals on aeration an aromatic profile of great breed and above all great charm: notes of mint, liquorice and graphite, enhanced by a touch of red fruit. The palate offers a natural expression, with tannins that are both soft and firm, liquorice and mentholated, very tasty and that call for the beautiful cuisine of the country. Jancis Robinson : 17/20 ; Vinous : 91/100 ; Veronelli : 90/100
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Technique

Viticulture

San Giusto covers an area of 160 hectares, 31 of which are vineyards. The soil composition is variable, with more than 70% tufa sand, but also silt, clay and limestone. The average altitude is about 270 m., and the microclimate is characterised by significant temperature variations. The vines are planted on the best exposures. Certified organic cultivation.

Oenology

Harvested by hand when perfectly ripe. Fermentation in concrete and steel vats for about 14 days. Pressing via horizontal press. Aged in foudres, demi-muids and used barrels for 10-12 months. Once bottled, the wine is kept for 6 months before being released for sale.

Suggestions for accompaniment

Fried pizza with sage and peccorino - Cannelloni stuffed with meat - Cheese.

Domain
An estate with an Etruscan name, located ten kilometres from Siena, San Giusto a Rentennano is situated in the southern part of Chianti Classico, on a hillside overlooking the river Arbia. In the 11th century, the property was home to a Cistercian monastery. Of the fortifications built by the Florentines in the 13th century to mark the limit of their territory against the Sienese, only a few crenellated bastions, walls and above all the cellars remain today. San Giusto then belonged to the Ricasoli family, from the nearby castle of Brolio. In 1957, Enrico Martini di Cigala inherited the property, which he passed on to his children Francesco, Luca and Elisabetta, who now manage the estate.San Giusto a Rentenanno covers 160 hectares. Thirty are planted with vines, eleven with olive trees, forty with forest and the rest is cultivated land. The soil here is complex, rich in mineral components: sand, clay, chalk and volcanic ash. The microclimate is characterised by very wide day/night temperature variations and often very hot summers. The vines of the estate are very well exposed and the oldest ones (forty years old) are used to carry out the massal selection of sangiovese and canaiolo plants, and thus to renew the vineyard. Green harvesting is carried out every year. The grapes are harvested by hand, usually between 15 September and 15 October. After harvesting, the wines are...
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