Sensi Vegante Organic Chianti Superiore DOCG 2017
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The Chianti Superiore Vegante is obtained according to the dictates of the vegan philosophy, avoiding the use of animal-derived products in the various stages of cultivation, vinification and wine stabilization. Moreover Vegante is a not filtered, and is packaged with materials strictly ecological and with less environmental impact, such as the cap product with derivatives of sugar cane and the label produced with recycled paper, to avoid deforestation, and printed with ecological colors. The symbol vegan Quality certifies the integrity of the process of ethics under which this wine is produced.
Appellation: Chianti DOCG Superiore (Denominazione di Origine Controllata e Garantita)
Grapes: Historycal grapes of Chianti area carefully selected
Alcohol content: 12,5%
Production area: Produced in the heart of Tuscany
Technical information: The Chianti Superiore Vegante originated from the Sensi family’s desire to return to the origins of the Chianti and to the tradition of the varietals used at the beginning of 20th century. The wine is produced with the utmost attention to the vineyard and the grapes are selected by hand. This wine has the added value given by the “VEGAN” certification, as no animal products are utilized in the production processes
Soil composition: Thilly terrain, with elevations of 150-250 m above sea level, consisting of predominantly clayey areas, with chalky-marly soil and areas that are principally sand and pebbles
Growing system: Spurred cordon
Yield per hectare: The grape yield per hectare does not exceed 90 quintals. The maximum yield of grapes into wine does not exceed 70%
Marketing period: From September 1 of the year following the harvest
Vinification and ageing: Careful inspection and analysis of the grapes helps us to determine the optimal harvest period in late September to mid October. Alcohol fermentation takes place in steel tanks at a controlled temperature of 24/28 °C for 10-12 days of maceration on the skins with racking technique. Fermentation is spontaneous, with indigenous yeasts. After the alcoholic fermentation, the wine is aged in stainless steel tanks where malolactic fermentation takes place and where it is kept until it is bottled. The product is not filtered and is processed with the greatest respect for its natural characteristics
Organoleptic characteristics: Pale ruby red, with pleasant floral and fruity aromas, red berries, notes of cherries and violets; a good structure and acidity, good organoleptic balance and great elegance
Tasting temperature: 16-18 °C
Suggested pairings: Wine to drink with friends enjoying the elegance and intensity of its aromas. It goes well with grilled vegetables and legumes and all recipes of the vegan kitchen
Vegan philosophy, the reasons behind our choice
The word “vegan” was coined in England in 1944 and represents a philosophy and a lifestyle that seeks to exclude – insofar as is feasible – all forms of exploitation and cruelty to animals perpetrated to produce food, garments or for any other purpose. By extension, it promotes the development and use of non-animal alternatives, for the good of man, animals and the environment. From a dietary point of view it translates into avoiding any product derived, in whole or in part, from animals.
- Respect for the animal world: to a vegan animal exploitation is immoral, because it involves not only killing the animals, but also confining them in an unnatural and potentially stressful or painful environment. The criticism of factory farming is founded on the refusal to eat products that do not directly involve the killing of animals, such as milk and eggs
- Environmental sustainability: the vegan choice reminds us that intensive farming is one of the leading causes of global heating and its impact on the environment has also been confirmed by organizations which are not affiliated with the vegan world.
- Fighting hunger in the world: adopting a vegan diet is sometimes also referred to as an essential element in fighting world hunger, because proportionately much more land and resources are utilized in the production of meat than are needed for plant-based foods. According to the Vegan Society, the production of meat, for example, requires 36 times more water than the production of wheat with an equal amount of kilocalories, and a significantly greater amount of energy, largely obtained from polluting fossil fuels. The bulk of the blame for this waste of resources lies with most developed countries, which are among the main consumers of meat.