Do we ever take the efforts to know the process and manufacture of the products we use? We admire and enjoy them thoroughly but seldom pay attention to the hard work and the prolonged process of its preparations. Enjoying a chilled glass of classy red wine, have we ever thought about which vineyard or the grapes it came from? Tuscany hails the Chianti classical vineyards of traditional style. The winemakers now offer the tourists who visit to best tuscan wine an open tour to experience the complete wine manufacturing process.

Manufacturing Tuscan Wine
Chianti wines are famous for being organic and produced without the use of artificial ingredients.
• The primely used grapes, Sangiovese and Merlot, are produced using organic farming and bio harvesting methods. Humus manure and livestock are used to produce commercially used grapes and olives. The factory manufactured pesticides and fertilisers aren’t encouraged at all.
• After the harvest, mixing and fermentation are commenced. The grapes are processed in separate conical wooden containers for both varieties. They are left for a natural fermenting process for about 30 months. The temperature is kept steady at around 26 degrees for a favourable environment.
• The prepared wine after malolactic fermentation is preserved for at least three months in closed and sealed bottles. Then they are further sent out for commercial sale. The wine adapts a natural fruity flavour with a hint of husky essence. In addition, it has a ruby red shade with a clear hue of pomegranate colour. These features make the product the best Tuscan wine for being promising in taste and well prepared naturally.

The popular Chianti brands are famous for accompanying any buffet or dinner for their memorable quality. The beverages go well along with starters, seafood, or poultry made dishes. Buying after a complete experience of the tour highlights the taste and worth even more.