Palladio

Chianti

Sangiovese & Sangiovese-Based Blends

Palladio

Chianti

Sangiovese & Sangiovese-Based Blends

Palladio was the name of an architect from Venice who created many innovative designs. This modern, stylish wine is a blend of 90% Sangiovese, 5% Merlot and 5% Syrah that is vinified and matured entirely in stainless steel tanks. A prolonged, eight day maceration, with skin contact and frequent pumpovers, results in greater color extraction.

Tasting Notes

Palladio Chianti offers inviting aromas of cherries and fresh red fruit, followed by spicy, peppery notes. Fresh and easy going, this Chianti offers soft, rounded tannins, balanced intensity, and an intriguing structure.

Food Pairing

The wine of choice for barbecue, pasta e fagioli, pizza, soup, and roasted meats.

Palladio was the name of an architect from Venice who created many innovative designs. This modern, stylish wine is a blend of 90% Sangiovese, 5% Merlot and 5% Syrah that is vinified and matured entirely in stainless steel tanks. A prolonged, eight day maceration, with skin contact and frequent pumpovers, results in greater color extraction.

Tasting Notes

Palladio Chianti offers inviting aromas of cherries and fresh red fruit, followed by spicy, peppery notes. Fresh and easy going, this Chianti offers soft, rounded tannins, balanced intensity, and an intriguing structure.

Food Pairing

The wine of choice for barbecue, pasta e fagioli, pizza, soup, and roasted meats.

Vineyard & Production Info

Production area/appellation:
Chianti DOCG
Vineyard name:
Chianti zone
Soil composition:
Sand and clay
Training method:
VSP with guyot pruning
Elevation:
330 feet
Vines/acre:
1800
Yield/acre:
3 tons
Exposure:
Southwestern
Year vineyard planted:
1980-1998
Harvest time:
September-October
First vintage of this wine:
1965
Bottles produced of this wine:
108,000

Winemaking & Aging

Maceration length:
8
Varietal composition:
90% Sangiovese, 5% Merlot and 5% Syrah
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
7 days
Fermentation temperature:
82 °F
Maceration technique:
Pumpovers

Analytical Data

pH level:
3.6
Acidity:
5.3 g/L
Alcohol:
12.5 %
Dry extract:
27.52 g/L
Residual sugar:
2.2 g/L