| Castello di Gabbiano |
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Tuscany, Italy |
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| Castello di Gabbiano Pinot Grigio |
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| The grapes were gently pressed immediately after harvest and vinified in stainless steel tanks for 10-12 days at a controlled temperature of 18°C (about 64°F). Soft pressing retained the bright varietal characters of the fruit, and a cool, slow fermentation with select yeasts gave greater fullness and texture to the wine. Small amounts of Garganega (8%) and Chardonnay (7%) were added to the final blend to further enhance color and texture. Before bottling, the wine was matured for three months in stainless steel.
Note D’Enoligo (Winemaker’s Notes)
The 2008 Gabbiano Pinot Grigio is straw-yellow with pale green edges in color. The nose is filled with notes of citrus and tropical fruit layered with subtle floral nuances. The palate echoes the nose with bright and fresh tropical |
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| Castello di Gabbiano Chianti Classico |
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| The juice was macerated on the skins in stainless-steel tanks for 14 days at controlled temperatures of 28-30°C (about 82-86°F). For optimum extraction of color and flavor and enhanced texture, pump-overs were performed four times daily for 14 days. The wine was matured in large capacity French oak barrels for 5 months before bottling.
The 2007 Chianti Classico DOCG is a lovely complex wine - ruby red in color with hints of dark cherry on the nose. The palate is fresh with flavors of plum, violets and juicy cherries which are supported by fine and supple tannins that round out the mouthfeel. The finish is persistent and shows characteristic fresh acidity – Giancarlo Roman |
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| Castello di Gabbiano Chianti DOCG |
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| The juice was vinified on the skins in stainless-steel tanks for 15 days at controlled temperatures of 28-30°C (about 82-86°F). To extraction color and flavor and enhance texture, pump-overs were performed four times daily. One hundred percent malolactic fermentation ended after 25-30 days. Small amounts of Canaiolo, Colorino and Ciliegiolo were added to the Sangiovese to enhance complexity and texture, and give a richer color. Before bottling, the wine was aged for 5 months in stainless steel tanks.
The 2006 Chianti DOCG is a deep ruby red color in the glass, while the nose exhibits floral aromas of violets and a ripe bouquet of red fruits. The dry, full-bodied palate is well balanced with flavors that echo the nose. |
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| website: |
www.gabbiano.com |
