| 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. |
21438
Data sheet
| Grape variety | Canaiolo Sangiovese |
|---|---|
| Format | 750 ml |
| Region | Toscana |
| Name | Chianti Classico Riserva |
| Vintage | 2013 |
| Disciplinary | D.O.C.G. |
