Chianti Classico DOCG

In the heart of Classic Chiantishire, in the splendid scenery of the hills of San Donato in Poggio, Casa Emma can be found, at an altitude of 420m above sea level, surrounded by 34 hectares^? of land.

The 21 hectares cultivated with vineyards (mainly Sangiovese, about three hectares of Merlot, and small sections of black malmsey and canaiolo), and the three hectares of Olive^? groves and five hectares of Botanical park completely surround the historical farm house where one finds the wine making and maturation^? cellar^?. Then there is a series of areas used in the production process including the wine tasting room.

The Bucalossi family bought the company at the beginning of the 1970’s from the Florentine noblewoman Emma Bizzarri, whose name remains attached to the property. Since then, they have been dedicated, with the patience and passion that agriculture demands, to the production of wine (Chianti Classico^?, Chianti Classico Reserve^?, Soloio and Vin^? Santo^?), oil, extra virgin oil, Grappa^?, vinegar^?, and a series of delicious gastronomic preparations: wine gelatine, rose syrup and cooked wine.

Their wines, exported worldwide, are enriched by the advice and mastery of the oenologist Carlo Ferrini, with apassion for quality at the base of the company’s philosophy.

90% Sangiovese
5% Canaiolo Black
5% Malvasia

Spurred chord.

2004 was an excellent year for wine, it was characterized by a perfect balance^? between the rain during the springtime, quite high temperature in the summertime and good temperature excursion between day and night especially in September and October. The wine obtained is characterized by a balance oscillating towards the acid/tannic^? components followed by good possibility of ageing and great elegance^?.

12 months in 225 litres French oak^?? barrels. 3 months in bottle.

Very bright^?, dark ruby color. Extroverted nose^? with lots of ripe chokecherries, licorice, earth, and fragrant wood smoke scents. Forceful, vibrant flavours^?: cherries, leather and stony^? minerals predominate. Bright acidity^? and lots of youthful tannin^? lend an attractive but still solid texture^?.

13.5% alcohol^? volume; 29.60g/l dry^? extract^?; 5.7g/l total acidity^?.

All dishes of Tuscan cuisine and in particular "ribollita" soup (Tuscan minestrone), braised meats and stews as well as pasta with tomato^? & meat^? sauces.

Serving temperature: 18-20°C.

4-5 years.

Please don't hesitate to contact us for this or any other of your wine requirements.