The “Sangiovese” and “Canaiolo” grapes and the process of short maceration make this wine unique for its young and fruity character.

The Chianti D.O.C.G. is produced in some areas defined form the law in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato and Siena. It is produced with grapes from the following vineyards: “Sangiovese” (a minimum of 75%), “Canaiolo Nero” (a maximum of 10%), “Malvasia del Chianti”, Trebbiano Toscano”.

The name “Chianti” with reference to the wine appeared for the first time in some notary’s documents in 1404, but in this territory the grapes are grown from the ancient times. Some Etruscan ruins are the proof that in the past centuries this was already a very important vine-growing area.
It has a ruby-red colour with tendency to garnet, vinous scent, a violet fragrance, an harmonious taste, dry, sapid, slightly tannic which ages with time and becomes supple and velvety.

It is excellent combined with red meats, roasted meats and, as well as with T-bone steak, Tuscan “Caciotta” and “Pecorino” cheese.

We recommend to open this bottle at least two hours before serving it, keeping it at room temperature.

Colour:  lively ruby-red with tendency to garnet red when it is aged.

Smell: vinous, with a nice fragrance of violet.

Taste: harmonious, dry, sapid, slightly tannic. It becomes supple with the process of ageing.