Position: South, south-west Soil type: Marlstone, limestone, alberese Training system: Cordon spur Vine density: 5.500 plants per hectare Vine age: 10-15 years Hectare yield: 60 q.li Plant yield: 1,1kg Harvest Period: Beginning of October Alcohol: 13,5 % Acidity: 5,3 g/l Dry Extract: 28 g/l Bottle Size: 750 ml
The spontaneous fermentation develops with native yeast and it takes place in 75 Hl natural cement tanks for 14-15 days at a controlled temperature of 26° – 28°C. Natural malolactic fermentation.
The aging is made in 41 / 43 Hl French oak casks for about 14 months. The casks are in non – toasted oak and they originate from the noble forests of Allier. The bottle aging lasts at least 3 months. Tasting Notes Color: Intense red ruby. Bouquet: Intense floral notes of violets with aromas of ripe red fruits. Taste: Good structure with an excellent minerality, well-integrated with elegant and mature tannins. A predominance of red fruits and cherry complete the taste experince. The finish is pleasant and persistent. Pairing: Ideal with cheese, pasta with traditional sauces, grilled meat.
Novecento Chianti Classico Riserva represents 900 years of human history at Dievole, a history begun in 1090 and celebrated in 1990. We are proud to be participants in this endless journey, to which we dedicate this wine with the objective of creating a vision that will continue endlessly.
Position: South, south-west Soil type: Clay, marlstone, limestone, alberese Training system: Cordon spur Vine density: 5.500 vines/ha. Vine age: 10-15 years. Hectare yield: 60 q.li. Plant yield: 1.1 kg Harvest Period: Beginning of October Alcohol: 13,5 % Acidity: 5,8 g/l Bottle Size: 750 ml
Winemaking Process The vinification initiates with a spontaneous fermentation developed in 75 Hl natural cement tanks with indigenous yeast, for 14-15 days at a controlled temperature of 28°C. The malolactic fermentation starts in a natural way. The aging process is made in untoasted 41 Hl French oak casks for about 17 months. The oak casks originate from the noble forests of Allier. The bottle aging lasts for at least 4 months. Tasting Notes Color: Deep ruby Bouquet: Clean, pronounced and developed aromas of ripe red fruits. Elegant spicy notes. Taste: Full body with well-balanced tannins and fresh acidity. Ripe black fruits such as cherry and blackcurrant. Beautiful minerality with elegant and long finish. Pairing: Ideal with cheese, game meat and grilled meat.
Position: Sud, sud-ovest Soil type: Marl, limestone Training system: Cordone speronato Vine density: 4.000 plants/ha Vine age: 10 years Hectare yield: 80 q.li Plant yield: 2 kg Harvest Period: Mid October Alcohol: 13% Acidity: 5,7 g/l Bottle Size: 750 ml
Traditional white vinification following a cold process. The grapes are gently pressed while separating the stalks from the must, immediately cooled to 5°C and then pressed again. The soft pressing cycle, which takes about 50 minutes, ensures that only the aromatic first-pressing must is extracted. The must is cooled to 5°C and left to remove itself from the lees for 2 days. As the temperature rises naturally (on the third or fourth day), the must is injected with a native pied de cuve. The slow and constant fermentation lasts for about 35 days at 17-18°C. Refinement in steel vats for 3 months. Tasting Notes Color: Bright lemon yellow. Bouquet: Clean aromas of white peach, apple and pineapple. Very floral. Taste: Refreshing, minerally and very fruity flavours of yellow peach and passion fruit. Well balanced. Lovely aftertaste.
Dievole is set in tranquil surroundings, nestled in the beautiful Tuscan hills, long known as a little piece of heaven on Earth.
Here the dialogue between Mankind and Nature has never been interrupted, and its very name explains why: In fact, the root of the word Dievole comes from “Dio vuole” or “God willing”.
The name Dievole officially appeared for the first time in a contract in which Rodolfino and Vinizio paid two capons, three loaves of bread, and 6 silver Lucca denari for a promise of the divine vineyard. It was on the 10th of May 1090. During those years Leif Erikson was discovering North America, the Chinese were inventing gunpowder, Bologna opened the worlds first university, the Normans were invading Rome, and Pope Urban II was conquering Jerusalem.
Eight centuries and countless generations later, another contract mentions Dievole. This time it was a wedding gift. Count Giulio Terrosi-Vagnoli gave the Estate, costing 361,632 lira, to his future wife Ildegonda Camaiori, who was to be the last noblewoman of Dievole. She is responsible for an invaluable document that has survived to this day: Dievoles Ledger of Balances containing all the names of the peasant families at the time, and the name of the holding entrusted to them. These are names that hint at the passion of Chiantis people for their own land. Many descendants of those families are still here. Since the 1980s, their age-old wisdom has returned to care for Dievoles vineyards: 16 vineyards, just like the 16 holdings into which the property was divided.