Grapes used | Minimum 80% Sangiovese; Canaiolo and other red berried varieties up to 20%. |
Winemaking technique | Medium-term maceration in red, with fermentation temperature control. |
Aging | Placed in oak barrels of different capacities and origins (Slavonian and French) for 12 months and more, then passed into steel or enamelled concrete tanks. |
Refinement | In the bottle for a minimum of 10 months before delivery. |
Color | Intense ruby red, with garnet reflections. |
Perfume | Elegant, ample, persistent harmonic, sensations of vanilla and raspberry. |
Taste | Long, velvety, full, generous and warm, of high class. |
Gradation | 13.5% vol. |
Service temperature | 18-20 °C in a decanter. |
Food pairings | Game and large roasts. |
16762
Data sheet
Grape variety | Canaiolo Sangiovese |
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Format | 1500 ml |
Region | Toscana |
Vintage | 2010 |
Name | Chianti Classico Riserva |
Disciplinary | D.O.C.G. |