Chianti
Grape varieties: Sangiovese 90%, Cabernet Sauvignon 5%,
Merlot 5%.
Area of production: Tuscany, Italy
Alcohol contenent: 13%
Serving temperature: 16-18%
Harvest: hand selection between the second half of september and the first half of october
Vinification: gentle pressing of the grapes; fermentation in stainless steel vats at a controlled temperature with alternating low (16 ° c) and medium (24 ° c) temperatures for 10 days, with macro-oxygenation
Ageing: in stainless steel vats for 6 months
Color: intense ruby red with violet reflections
Bouquet: warm berries jam and tuna notes
Palate: the rich lands of Cerreto and Montalbano give this sapid and decisive structure; wine rich in personality, wide and balanced in the mouth
Food pairing
homemade cured meats and cheese, first courses, tasty soups, roast meat. it is recommended to combine with colonnade bacon, porchetta to the skewer and hare in the shade.