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 Superiore Village Messina - Sicily
Altitude: 400m a.s.l.
Fund type: facing SOUTH, arranged on a slightly curved terraced hill with an average height of 1.5 m, subject to the influence of weather conditions and in particular the sun and the mistral wind
Type of soil: medium-textured characterized by an underlying rock layer and limestone
Varieties: Nerello Mascalese 50%, Nerello Cappuccio 30%, Nero d’avola 15%, Nocera 5%
Planting 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 shoots in order to limit pest attacks and improve their quality
Yield per hectare: 70 quintals
Harvest: manual harvest in the second ten days of September
Vinification: traditional red, long maceration at controlled temperature with soft pressing
Aging: the first period in steel silos, a second period of about a year in new and used tonneau and a third period of at least six months in the bottle
Production: 6000 bottles