The Le Miccine estate is located in the heart of the Chianti Classico region between the towns of Radda and Gaiole. The seven hectares of vineyards are farmed organically and owner/winemaker Paula is equally exacting in her management of all facets of the winery and business. These are real, handcrafted, artisanal wines from hillside vineyards in one of the most sought after Classico sub-zones. Terroir here is light and the altitude contributes to the cool microclimate that is essential in producing mature, ripe Sangiovese. Her aim is to produce wines representing the traditional Tuscan varieties in isolation.
The vineyards are worked by hand, the vines are spur trained and great attention is paid to canopy management and airflow as ripeness is not guaranteed at this altitude.
In 2016 the grapes for the Chianti Classico were picked early in the morning, following a cold night where the temperatures had dropped to 2°C. This meant that the must (unfermented juice) went through a natural cold soak for two days while the temperature picked up enough for fermentation to begin. At that point the grapes were crushed and fermented in temperature-controlled steel tanks, lasting just over a week. The wine spent a little longer on the skins before being racked off and matured in a combination of large and small barrels.
Very savoury with a fruity nose. Juicy, intense raspberry fruit with fine tannins. Great balance and length, and truly elegant.
Great with a wide variety of foods from asian style pork to a well prepared pasta dish.
Blend: Sangiovese, Malvasia Nera, Colorino.
Closure: Natural cork
Style: Still wine
Suitable for Vegetarians: No
Suitable for Vegans: No