Ruby red color, with a full body. Intense and persistent aroma, with notes of fruit, flowers, and spices. Zesty, fruity taste, with soft tannins.
Harvested by hand, usually in September. Fermentation takes place in steel vats at 28-30 °C and lasts for about 20 days. The young wine is transferred to oak barrels where it remains for at least 12 months.
Tuscany, Italy
Clay
Biological
Yes
20 months in 250-litre oak barrels
This Chianti goes well with all dishes, from appetizers (pâtés, cold cuts and cheeses) to first courses with delicious sauces and, of course, second courses with red or white meat.
14 – 16 °C
Natural Cork
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