1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Toscana IGT “Bandinello”
60% Sangiovese, 20% Ciliegiolo, 20% Syrah 4 - 20 years Clay and Limestone and Silt with Galestro rocks 10.6 ha total
Toscana IGT “Geggiaiolo”
34% Sangiovese, 33% Syrah, 33% Cabernet Sauvignon 25 years Clay and Limestone and Silt with Galestro rocks 10.6 ha total
Chianti Classico
95% Sangiovese 5% Cabernet Sauvignon 4 - 25 years Clay and Limestone and Silt with Galestro rocks 10.6 ha total
Chianti Classico Riserva
97% Sangiovese 3% Cabernet Sauvignon 25 years Clay and Limestone and Silt with Galestro rocks 10.6 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Spurred cordon training

• Vineyards 350-400 meters in altitude

• Southwest and east-southeast exposure


Toscana IGT “Bandinello”:

• Yield: 52 hl/ha

• Temperature-controlled fermentation in stainless steel lasts about 15 days

• Wine ages for six months in 500-L French oak tonneaux (10% new)

• Wine ages in bottle for another three months before release


Toscana IGT “Geggiaiolo”

• Three days of pre-fermentation cold maceration

• Temperature-controlled fermentation in stainless steel lasts about 15 days

• Aging: 24 months in 225-L new French oak barriques; 6 months in 12-hl and 20-hl French oak botti

• Wine ages for another six months in bottle before release

• Produced only in exceptional vintages from the oldest vines of each vineyard parcel


Chianti Classico:

• Yield: 50 hl/ha

• Temperature-controlled fermentation in stainless steel lasts about 15 days

• Wine ages for eighteen months in 500-L French oak barrels (10% new)

• Wine ages in bottle for another three months before release


Chianti Classico Riserva:

• Yield: 31 hl/ha

• Three days of pre-fermentation cold maceration

• Temperature-controlled fermentation in stainless steel lasts about 15 days

• Aging: 20 months in French oak tonneaux (500-L, 90%) and barriques (225-L, 10%) (15% new); 10 months in 12-hl and 20-hl French oak botti

• Six months minimum of bottle aging before release

• Produced only in vintages good enough to justify a Riserva

General Information

Country
Italy
Region
Tuscany
Appellation(s)
Toscana IGT, Chianti Classico, Chianti Classico Riserva
Producer
Andrea & Alessandro Boscu Bianchi Bandinelli
Founded
1725
Annual Production
3,750 cases
Farming
Organic
Website
http://www.villadigeggiano.com

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