Podere Pruneto

The real Chianti was, and in a sense still is the area covered by the communes Radda, Gaiole & Castellina in the province of Siena. This area has soil prevalently in the lime-rich alberese and flaky galestro prized by growers. It slopes open towards the vast Siena basin, once covered by a lake, where the warm, dry Tyrrhenian influence favors full, even ripening. It is here in Radda that Giuseppe & Riccardo Lanza, prized winemakers, produce their Pruneto Chianti Classico and Riserva wines.

Pruneto Chianti Classico and Riserva



Chianti Classico and Chianti Classico Riserva
This wine is produced from 95% Sangiovese and 5% Canaiola, Malvasia & Trebbiano grapes. The grapes are handpicked and destemmed within two hours. Only the best grapes (premier selection) in optimum vintages are used to make the Riserva. After the stems have been separated from the grapes and a soft pressing has taken place, this mixture is placed in cement vats at a maintained low temperature for 20-35 days. During this period of maceration, pressing & recirculating is done twice a day in order to extract the full color from the skins. After this period of maceration and fermentation, the juice gets separated from the pulp which is kept to be sent to a distillery to make grappa, while the juice goes to stainless steel vats where it remains for a period of 9-12 months. During this period, frequent decanting is carried out to reclean the natural sediments that are present. In the final stages the wine is placed in 20-30 liter Allier oak barrels for 15-18 months for the Chianti Classico and 24-26 months for the Riserva. It is then bottled, without filteration, and remains to age in the bottle for a minimum of 4 months for the Classico and 8 months for the Riserva. The color is an intense ruby red, which tends to granite with age. The aroma is intense with hints of vanilla & wood. The taste is dry and well balanced with a delicate fruity finish, which hints of spices & wild berries. Compliments meats, game, cheeses & tasty sauces. Decant and serve at room temperature.