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.


Chianti Classico Riserva DOCG
Tuscany go to region
Castellina in Chianti
Sangiovese 100%
Wine Type
Red wine

Tasting Notes

Serving temperature 16 °C

Pairings Red meats, aged cheeses

Color It expresses itself to the eye with the canonical transparencies of the Sangiovese on the edge of the glass, while in the center it's pale ruby ​​

Nose Balsamic and fruity

Palate Dry and balanced. The tannicity is present although well smoothed by the long maturation


Vineyard extension
3 ha
Year of planting
Soil type
Clayey with a generous presence of limestone on the north-west side, less accentuated and more balanced by shale on the south-east facing side
North West, South East
400/440 masl
Grape yield per hectare tons
Average production/year
8.000 btls
Method of Harvest
By Hand
Organic status
Organic Not Certified
Type of yeast and fermentation
Spontaneous fermentation with indigenous yeasts
Length of maceration
30 days
Vessel of fermentation
Stainless steel, concrete
Vessel of aging
Oak Barrels 3,000 lt
Length of aging
4 years
Malolactic Conversion
Residual Sugar
1,5 g/l
Low SO2
Natural Wine
Packaging 750 ml
Btls per Cs
12 Btls
Pallet dimension
80x120 cm, h 180 cm
Pallet configuration
11 cs x 5 layers = 55 cs/pallet
Barcode Btl

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San Donatino

Chianti Classico Poggio ai Mori

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