Chiano Conti

Chiano Conti is a FARO DOC wine produced in Messina (Sicily) by Tenuta Gatto, according to ancient family traditions. The vineyards are located in a hilly area at 400 meters above sea level. and are grown with an espalier system with spurred cordon. The climate, influenced by the proximity to the sea and the hills behind it, has a decisive influence on the correct and healthy ripening of the grapes. The type of fund faces south, arranged in terraced hills with a slightly curved trend with an average height of 1.5 m, subject to the influence of weather conditions and in particular of the sun and the mistral wind. Agriculture is based on the use of natural organic substances, limiting the use of chemical treatments as much as possible and carrying out green pruning, eliminating excess clusters and shoots in order to limit pest attacks and improve quality. The harvest usually begins in the second ten days of September. The vinification is carried out with long maceration at a controlled temperature. The refinement takes place initially in steel silos, then it is placed in tonneaux for about 12 months and then bottled for a further refinement in the bottle for six months in our cellars before being put on the market.

Data Sheet

Classification: Faro – Controlled designation of origin.

Production area: "Larderia Superior Village" in Messina – Sicily.

Altimetry: 400m a.s.l.

Type of ground: facing sud, arranged on a slightly curved terraced hill with an average height of 1.5 m, subject to the influence of the weather conditions and in particular of the sun and the Mistral wind.

Terrain type: medium texture characterized by a layer of underlying rock and limestone.

Variety: Nerello Mascalese 50%, Nerello Cappuccio 30%, Nero d'Avola 15%, Nocera 5%.

Plant year: 2008.

Training system: espalier with spurred cordon.

Plant density: 6000/ha.

Type of agriculture: using natural organic substances (such as manure) limiting the use of chemical treatments as much as possible and carrying out green pruning, eliminating excess bunches and branches in order to limit the attacks of parasites and improve their quality.

Yield for hectare: 70 quintals.

Harvest: manual harvest in the second ten days of September.

Vinification: traditional in red, long maceration at controlled temperature with soft pressing.

Refinement: the first period in steel silos, a second period of about one year in new and used tonneau and a third period of at least six months in bottle.

Production: 6000 bottles.

Organoleptic analysis

Colour: more or less intense ruby red, tending towards brick red with ageing.

Smell: delicate, ethereal, persistent.

Taste: dry, harmonious, medium-bodied, characteristic.

Serving temperature: at 18°C, serving it in large wine glasses.

Alcohol content: 13.5%.

Pairings

Roasted or casserole meat dishes with Mediterranean aromas, venison and game, hard or semi-hard aged cheeses.