Chianti Classico. Vinification is carried out in a traditional way, fermentation at controlled temperature. Aging in oak barrels and concrete for 12 months. Then in bottle for 3 months. The color is crystal-clear garnet red. On the nose it is intense, full, concentrated, with notes of undergrowth and hints of spices. On the palate it is dry, full-bodied, with soft, firm and well-integrated tannins, of remarkable persistence. Recommended pairing with meat-based first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game and well-aged cheeses. Recommended temperature: 18-20° C.
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Chianti Classico. Vinification is carried out in a traditional way, fermentation at controlled temperature. Aging in oak barrels and concrete for 12 months. Then in bottle for 3 months. The color is crystal-clear garnet red. On the nose it is intense, full, concentrated, with notes of undergrowth and hints of spices. On the palate it is dry, full-bodied, with soft, firm and well-integrated tannins, of remarkable persistence. Recommended pairing with meat-based first courses or risottos, red meats, roasts, grilled dishes, braised dishes, game and well-aged cheeses. Recommended temperature: 18-20° C.
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