Rocca delle Macie Chianti Classico
Vinification is obtained through maceration of the must (with the skins) for 8-10 days with short and frequent "pumping over” to extract color. On completion of the alcoholic and malolactic fermentation the wine undergoes maturation in oak barrels for at least 6 months.
Serve at room temperature, not less 64°F. This wine is particularly well suited to meat and first courses!
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