The 2001 vintage was characterised by the exceptional rainfall during spring and winter followed by the drought during the summer months. In many areas of Tuscany the harvest was delayed and the rainfall during September helped the grapes to complete maturation. By carefully selecting the grapes we were able to obtain a wine of excellent structure with very good equilibrium. ‘Cetamura’ is the name of an Estruscan settlement on Coltibuono’s property. The Chianti Ceta-mura’ was conceived with the intention of creating a young, pleasant wine perfect for everyday consumption. With this objective in mind, we select the best Sangiovese and Canaiolo grapes from various sub-zones of the Chianti region to accentuate their typical freshness and drinkability. Fermentation takes place partly at our winery in Monti in Chianti and partly at the grower’s winery with a brief contact on the skins (7-15 days), in temperature-controlled stainless steel vats. Chianti Cetamura has an intense ruby red color and the nose emphasises the aromas of berries and flowers.It is rounded and soft with good sapidity and well-balanced in tannins and acidity. Given its characteristics, Chianti Cetamura is easily enjoyed with a large variety of foods and is perfect for enhancing the simple and genuine flavours of Tuscan cuisine. Serve at 18°C. BADIA A COLTIBUONO'S WEB SITE