Every year Angela's Chianti Classico is one racier representatives of its genre, its weightlessness and at the same time precision making up a large part of that appeal. Grapes are typically harvested in mid to late October due to the altitude. Fermentation is done in concrete tanks using indigenous yeasts, and the juice is left to macerate on the skins for up to 45 days. After pressing off, it is aged in 10-20 hL barrels for about a year.A finely knit bouquet of red berry fruits, flowers, chalk, and white pepper is followed up by classic flavors of sour cherry, herbs, and sunbaked earth. Medium-bodied with great structure, a decisive streak of bright Sangio acidity, and a long finish. An all-around stellar table wine!