Denomination: Chianti Rufina DOCG Grape variety: 100% Sangiovese Name: Vigna Casanova Alcohol: 14.5° Format: 0.75L Production area: Pontassieve (FI), Tuscany, Italy Description: The winemaking is done traditionally, with manual grape harvest in crates, maceration and fermentation in stainless steel for about 25 days with numerous pump-overs and délestage. The aging occurs in 15hl barrels of local oak (Foresta Modello delle Montagne Fiorentine) for about 24 months, then in bottle for about 6 months. The color is intense ruby red with shiny reflections. On the nose, it is complex with pleasant notes of sour cherry and dried plum, cocoa bean, clove and moss, then pleasant undergrowth notes and a hint of laurel. On the palate, the Sangiovese reveals all its character with soft tannins. It finishes with a nice minerality and a persistent acidity. Recommended pairing with meat first courses or risottos, red meats, Florentine steak, roasts, grilled dishes, braised dishes and well-aged cheeses. Recommended serving temperature: 18-20°C. It is advisable to decant particularly aged bottles.
Price VAT included
Denomination: Chianti Rufina DOCG Grape variety: 100% Sangiovese Name: Vigna Casanova Alcohol: 14.5° Format: 0.75L Production area: Pontassieve (FI), Tuscany, Italy Description: The winemaking is done traditionally, with manual grape harvest in crates, maceration and fermentation in stainless steel for about 25 days with numerous pump-overs and délestage. The aging occurs in 15hl barrels of local oak (Foresta Modello delle Montagne Fiorentine) for about 24 months, then in bottle for about 6 months. The color is intense ruby red with shiny reflections. On the nose, it is complex with pleasant notes of sour cherry and dried plum, cocoa bean, clove and moss, then pleasant undergrowth notes and a hint of laurel. On the palate, the Sangiovese reveals all its character with soft tannins. It finishes with a nice minerality and a persistent acidity. Recommended pairing with meat first courses or risottos, red meats, Florentine steak, roasts, grilled dishes, braised dishes and well-aged cheeses. Recommended serving temperature: 18-20°C. It is advisable to decant particularly aged bottles.
