Passer bra til både, pasta curry, biffgryte og ost/spekemat. Volpetto Chianti is a blend of mainly Sangiovese, with a small percentage of Cannaiolo. The vineyard area province of Florence, 200-400 meters above the sea. The harvest occurs between the end September and mid October. The grapes are destemmed and gently crushed. Fermentation takes place in stainless steel tanks at a controlled temperature of 25C with macro oxygenation that lasts for 12 days. Frequent pumping over occurs throughout fermentation in order to extract colour and achieve soft tannins, followed by malolactic fermentation. The juice is left in contact with the skins for 8 -10 days.