PRODUCTION PROCESS
After the harvest of the grapes, and the pressing comes the alcoholic fermentation with the maceration, which happens in steel tanks at controlled temperature and with frequent pump-overs. At the end of the malolactic fermentation, the ageing continues in wooden vats for a few months, before our Chianti is corked.
ALCOHOL CONTENT
12.5%
ORGANOLEPTIC CHARACTERISTICS
Ruby-red. Red Fruits and cherry aromas. Slightly spicy, with pepper and clove. Full-bodied taste and elegant tannicity, a strong comeback of the cherry and a persistent finish.
SERVING TEMPERATURE
16-18° C
PAIRING
Charcuterie boards, classic Romana spaghetti carbonara, aperitif spreads, stuffed homemade bread, bolognese pasta, ragù lasagnas, barbecued pork, Fiorentina steak, pecorino cheese and Parmesan.
