Five century of Chianti Classico history.
This wine is named after the most important work written by Machiavelli, owner of the Sant’Andrea estate many generations ago. When perfectly ripe, the grapes are harvested by hand in the first 10 days of October and vinified on the skins with about two weeks of maceration. The wine ferments with cultured yeasts at a controlled temperature and is then transferred to barrique to complete the process.
Deep, dark ruby red colour with bright purple lights; full, clearly defined, very elegant aromas led by notes of wild berry fruit jam and spices (vanilla, liquorice and cinnamon) with pleasant hints of mountain hay; dry, full, generous and austere palate, yet warm and velvety showing an aristocratic finish of ripe blackberry and resin that lingers at length.
Drink over the next 4-5 years.
Vinification: The fruit was harvested at the beginning of October when it had attained just the right level of maturation. It was fermented on the skins and macerated for 15-18 days with frequent pumping over. Fermentation with cultured yeasts took place at a controlled temperature of 25°C and was completed in barrique.
Maturation: 9-12 months in new and once-used barrique. The wine was fined for over six months in bottles before its release on the market.