Grape blend: Sangiovese, Cabernet Sauvignon
Aged: 36 months in oak casks
Alcohol content: 14.5% vol
Acidity: 5.08 g/l
Residual sugars: 0.32 g/l
Every Chianti has its own character, which is always Tuscan, but its “accent” – like that of the people – varies, depending on the hill from which it comes. In this wine, the history of the family is entwined with the legacy of its land of origin, a clayey, calcareous soil full of nutritional microelements. The grapes from Sant’Apollinare (2 km as the crow flies from Piazza del Campo, the centre of Siena) are carefully selected for it, only the best bunches are used. In 2019, the grapes ripened late, but the spring rainfall helped the vines survive the summer heat with a good supply of water. Vinification was carried out in the traditional way, with no sulphites used during the 20 days of maceration on the skins. The wine was then transferred into Slavonian oak casks, where it aged for 3 years before being bottled and left in the cellar for at least another year.
Tasting – Colour: deep ruby red, almost purple at times, tending towards garnet around the rim. The nose: elegantly spiced, with slight hints of vanilla, black cherry and sweet plums; pipe tobacco, mineral notes, flint and vegetal nuances typical of Cabernet, with liquorice in the finish. In the mouth: structured and powerful, but fresh with tannins that are already soft. Taking a second sip you seem to taste a certain sweetness from the red fruits perceived on the nose; important alcohol content that gives fatness and persistence.
Wine and Food Pairing – It should be tasted with a “clean mouth” in order to savour the entire bouquet of aromas, which unfolds with every sip. At the table it goes well with flavoursome dishes, such as beef tagliata with green pepper and flakes of Parmigiano, a stew with red wine, onions and carrots, radicchio au gratin with pecorino cheese, or more classically, pappardelle with meat ragu and medium-mature cheeses.