enotourism  TASTING short classes

Courses organized on request for our guests or small groups of visitors.


In our demonstration vineyards adjacent to the winery, it is possible to observe the differences between the various types of grapes: Sangiovese, Cabernet, Syrah and Merlot, which have different leaves and clusters. The pruning method used, the planting density of the vineyards and other technical details are also briefly illustrated.
The production of DOP olive oil is also discussed, citing the traditional varieties of the Chianti district - Frantoio, Leccino, Moraiolo and Pendolino – which are pruned using the polyconic vase method.
The visit continues in the winery where the alcoholic fermentation process is explained. This takes place at a controlled temperature in stainless steel vats. Malo-lactic fermentation is achieved in large cement tanks inside the winery and, finally, the wine is aged in barrels of various sizes. The production technique for Sangiovese-based and IGT wines is explained, as well as the aging times and methods, right up to the bottling and packaging process.
Guests are then taken to the barrique cellar and shown a smaller cellar containing a collection of historical bottles of wine with labels dating back to the times of the winery’s previous owners, as well as some specimens of the famous straw-covered wine flasks.
Old farming tools are displayed in a room adjacent to the cellar demonstrating how techniques have evolved over the years.

The guided tour of the winery is followed by a guided tasting session, starting with our less-structured Chianti Classico wine and moving on to the more complex IGT wines produced using blends of various grapes which are vinified separately. Tasting techniques are illustrated: observation of the color, viscosity and intensity of the wine in the glass; an olfactory examination to detect the bouquets and any defects; the particular characteristics of certain grape varieties; the acidity and flaws that can be found. The wines are then tasted, highlighting the additional characteristics of the various grapes used and how to appreciate the differences between the various vintages.

During the tasting session, slides are shown of the harvest, the vines at the various stages of development and the wine-making techniques used.

Subsequently, after a brief explanation about the production and harvesting of olives at Vignamaggio, guests are given a lesson in olive oil tasting. This again begins with a visual examination (color, intensity), followed by an olfactory examination. The characteristics and possible defects that should become apparent during tasting are explained.

 

INFORMATION AND RESERVATIONS

visite degustazione cantina Chiantidegustazione Chianti Toscanacantina Chianticantina Chianti