Chianti Classico Riserva Poggio ai Mori

The Chianti Classico Riserva undergoes the same vinification process as the Chianti Classico Poggio ai Mori: spontaneous fermentation, no temperature control, approximately three weeks of maceration on the skins, aging on fine lees for about 6 months, but extends the aging period in large 30 hl oak barrels to over two years. Finally, it is refined in the bottle for 6 months before being released to the market.  The aromatic range expands with spicy notes of cinnamon and black pepper, the fruit becomes riper, and the toasting smooths the palate, lending it a more refined, almost old-fashioned demeanor. The tannins are substantial, with good chewiness, naturally calling for hearty meats on the plate.