# Chianti Classico Nuovo (2021)

- **Producer:** Fattoria Poggerino
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Toscana, Italy
- **Style:** Natural
- **Alcohol:** 14.5%
- **Average price:** €44
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, liquorice, eucalyptus, red plum, mint, red cherry, black cherry, forest floor, tobacco, wet leaves, cooked fruit, dried fruit, leather

## About this wine

Chianti Classico Nuovo from Fattoria Poggerino is a 100% Sangiovese from Radda in Chianti, Tuscany. The wine's name, 'Nuovo,' is a dual reference to its 'new' style and its aging in concrete 'eggs' (uovo), a technique that avoids wood influence. Fattoria Poggerino is a family estate dedicated to organic and holistic farming practices, aiming to capture the authentic essence of the Sangiovese grape and the Radda in Chianti terroir. The vineyards are located at high altitudes on rocky soils, contributing to the wine's distinctive character.

## Interesting facts

- The 'Nuovo' in the name is a playful double meaning: 'new' and 'egg' (uovo).
- Aging exclusively in concrete eggs preserves the grape's natural character.
- Vineyards are certified organic, emphasizing natural biodiversity.
- The estate is situated at high altitudes for Tuscany.

## Food pairing

The wine's medium-plus to high acidity and firm tannins are well-suited to cut through the richness of red meats and fatty dishes. Its savory notes and earthy undertones complement traditional Tuscan ingredients like herbs, garlic, and game.

## Wine making process

The winemaking process for Chianti Classico Nuovo begins with a meticulous manual harvest. Fermentation occurs in stainless steel tanks using indigenous yeasts, with alcoholic fermentation taking place at 28-30°C. Maceration and fermentation are completed in concrete tanks over approximately 35 days, with pumpovers and manual punchdowns. The wine then undergoes 12 months of aging in concrete eggs, followed by a minimum of 8 months of bottle aging before sale. This approach avoids the use of wood, emphasizing the purity of the Sangiovese grape.