The vineyards providing fruit for the 2004 Chianti DOCG are located on the hillsides of the Chianti region of Tuscany at average altitudes of 325 - 650 feet. The soil consists primarily of sandstone, shale and sand, with lower layers of calcite and marl. The Catello di Gabbiano Chianti DOCG is a traditional blend of primarily Sangiovese, with small amounts of Canaiolo and Colorino grapes added for color and fruit flavors. The juice was vinified on the skins, in stainless-steel tanks for 15 days at controlled temperatures of 28-30°C (about 82-86°F). To extract color and flavor as well as enhance read more...texture, pump-overs were performed four times daily. One hundred percent malolactic fermentation ended after 25-30 days. Before bottling, the wine was aged for 3-4 months in stainless steel tanks. The Chianti DOCG is a deep, ruby red color. The nose exhibits aromas of violets and ripe red fruits, while the palate shows rich flavors of brown spice and berries. This full-bodied wine is balanced with a clean acidity, smooth tannins, and a dry, lingering finish. (hide)