Felsina Chianti Classico Berardenga Riserva 2018

After the quality-selected clusters are de-stemmed and pressed, the must is fermented and macerated in stainless steel for 14-16 days at 28 °C and 30 °C, with programmed punchdowns and daily pumpovers. In March-April, the new wine goes into medium-size Slavonian oak barrels, and into twice and thrice used French oak barrels; after 12-16 months of maturation, the final blend is assembled, bottled, and ages in glass a minimum of 3-6 months.

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