(2008 Vintage) Produced according to the most traditional Chianti Classico fermentation processes on the skins, in temperature-controlled tanks at a temperature of 28°C. Malolactic fermentation takes place naturally in steel tanks. The wine is bottled a year after harvest, after several (5/7) months ageing in medium and large capacity French oak casks – from 15 to 50 hectolitres. The moderate use of the wood, the choice of large casks, according to the most classical method, allows the wine to preserve the most natural characteristics of the Sangiovese grape, bringing them into harmony: fruitiness, freshness and the level of tannin.
drank at mafia headquarters angelo's @ vinci's ristorante in Fullerton, CA paired with pollo parmgiano, eggplant, and pepperoni pizza
Holds up very well to strong and/or spicy foods.
let breath for a short period to mellow
cherry and spice
Wine Enthusiast(2011 Vintage) Rating: 90/100 - As reviewed by Wine Enthusiast on 10/01/2013