"Kallistè" - "To the most beautiful" – Thus recited the ancient poet Homer and thus was written on the mythical golden apple as it passed among the gods of Olympus unleashing their passionate intrigues. Everyone wants to be loved and everyone wants a sign of it. This is Kallistè: a dedication of love and an act of devotion to the beloved.
Kallistè is a Metodo Classico Brut Rosé produced exclusively from Sangiovese grapes. This exceptional varietal finds fertile land in the peculiar microclimate of Fietri whose vineyards are among the highest of the Chianti hills. Here, with Sangiovese as their soul, the Chianti Classico DOCG and IGT wines are expressed with great versatility, each unique and unrepeatable in the countless aromatic and organoleptic nuances that this vine offers.
Kallistè persuades with its aromas of talcum and flowers, calling you to desire more. Notes of toasted hazelnuts and bread crust stand out in the finish. Its perlage is fine and elegant: a Venus covered in pink that rises up in light. She is dry like the Galestro soil she comes from, fresh and clean like the steel in which her “sparkling base" is made, and, after of 48 months maturing "sur lies", like a noblewoman, she is reserved yet engaging. Hers is a promise of the sublime.
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Growing area: Gaiole in Chianti (SI)
Altitude of “Linari” wineyard: 580 metres above sea level
First production year: 2011
Soil profile: Galestro
Growing system: Cordone Speronato
Vine density: 5 950 plants per hectare (2 380 per acre)
Vine age: 5 years
Yield: 40 q.li per hectare
Harvest year: 2011
Harvest period: September 5 2011
Grape quantity: 32 q.li
Grapy variety: Sangiovese 100%
Vinification: in temperature controlled stainless steel vats
Fermentation temperature: 17 °C
Fermentation period: 12 days
Conservation until “prise de mousse”: 6 months in stainless steel
Alcohol content: 11.5 % vol
Reducing sugar: 1 g/l
Volatile acidity: 0.13 g/l
Total acidity: 7.48 g/l
Total sulfur: 80 mg/l
Malic acid: 1.82 g/l
pH: 3.12
Vinification notes
Crops harvested in baskets and placed in refrigerator cell at 5°C for 48 hours; cold maceration of destemmed grapes in a press lasting 6 hours.
Soft pressing up to 0.6 atm and cold static clarification of the must for 24 hours. Protein stabilization occurred at the end of January 2012.
Filtration rinse in mid February 2012.