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Home , Chianti

tiamo docg 2013 made from organic grapes , grape varieties vinification The earliest documentation of a “Chianti Vinification Techniques: Soft , 90% th Etymologists believe this red grape’s name ” dates back to the 13 century when in stainless steel vat for 8-10 is derived from sanguis Jovis meaning “the was known to flourish in the days, fermentation in stainless steel vats blood of Jove (Jupiter)” and its beginnings “Chianti Mountains” around . with controlled temperature, malolactic are thought to predate Roman times. Today, the Chianti region covers a vast fermentation. Ageing Technique: Ageing Sangiovese is one of the top two red area of Tuscany and includes within its and stabilization in stainless steel tanks. grapes (the other being Nebbiolo) in Italy, boundaries several overlapping Denomi- where it’s extensively planted. Sangiovese nazione di Origine Controllata (DOC) and vary immensely depending on where Denominazione di Origine Controllata e tasting notes Color the grapes are grown, how they’re grown Garantita (DOCG) regions. ruby red and from which of the many subvarieties th they’re made. In Chianti, wines must be In the late 20 century, the region Aroma made with a minimum 80% Sangiovese. experienced a rennaisance with producers intense, elegant and fruity, with using selective Sangiovese clones, new lovely aromas of violets 10% viticultural practices and more ‘modern’ Palate Introduced in the late 20th century, cellar techniques. Cabernet Sauvignon has been used in the full, warm with perfectly region to add more weight and structure balanced tannins to the Sangiovese-based wines. 2013 After a normal winter with adequate moisture and seasonable temperatures, food pairing Tiamo Chianti pairs perfectly with spring was characterized with overall good roasted/grilled meats, stews, pastas weather and favorable growing conditions, with red sauces, pizza and firmer with temperatures above average. Regular cheeses. Ideally serve at about 60°F. rainfall around late May and early June ensured a good supply of water to plants. A very hot August with no rain helped by classification the excellent temperature differentials Italy's classification system has four classes of wine, with two falling under the EU category toward , produced red grapes of Quality Wine Produced in a Specific Region extraordinary health, concentrated and (QWPSR) and two falling under the category of rich in polyphenols. ''. The four classes are: Table Wine: Vino da Tavola (VDT): Denotes simply that the wine is made in Italy. technical analysis Indicazione Geografica Tipica (IGT): Denotes • Alcohol: 13.4 % wine from a more specific region within Italy. • Tartaric Acids: 5.1 g/l QWPSR: Denominazione di Origine Controllata (DOC) • Residual Sugar: 1.0 g/l Denominazione di Origine Controllata e Garantita (DOCG) Both DOC and DOCG wines refer to zones which the are more specific than an IGT, and the Tiamo Chianti is estate grown and permitted grapes are also more specifically defined. The main difference between a DOC produced. Founded in 2000 by Gianfranco and a DOCG is that the latter must pass a blind Nigi, a expert with a degree taste test for quality in addition to conforming in Agronomy, he decided to invest in to the strict legal requirements to be designat- organic agriculture to preserve the ed as a wine from the area in question. environment. Foregoing modern pesticides The overall goal of the system is to encourage and fertilizers, Maiano uses only natural producers to focus on quality wine making. products that not only help preserve nature, but actually allow the to Presently, there are about 120 IGT zones, plus more clearly and cleanly express itself in 311 DOC and 32 DOCG . the finished wine. Grapes for Tiamo Chianti come from his certified organic ean code: 8 004006 002947 35-acre in which lies in the heart of the Tuscan countryside.

winemaker Mr. Gianfranco Nigi