Denomination: Chianti Classico
Production area: Hills and tablelands of Tuscany
Grape harvest: Manual, with accurate selection of the grapes
Kinf of grapes: Sangiovese and other kind of red Tuscan grapes
Wine-making procedure: Traditional, with maceration of the pressed grapes.
Alcohol % vol. 12,50%
Residual sucre %. max 3
Tot. Acidity %o max. 5,50 – 6,20
Sight: brillant trasparency, vivacious ruby red colour tending towards garnet with age
Smell: the perfume is intensely vinous, with hints of violet, a character which refines with age.
Taste: the flavour is dry, sapid, slightly tannic and quite well-balanced
Food matches: It fits well throughout the entire meal, especially with Tuscan starters, rice courses, first courses with meat, tomato, mushrooms and liver-based sauces. It goes well with stews and with all kinds of white and red meat roasts.
Temperature: Suggested serving temperature 20-22° C