I’m thinking this bottle and some thinly sliced pecorino and reggiano slices and figs. Yes!
Sangiovese: 80-85%; Colorino, Canaiolo and complementary grape varieties: 15-20%
Vinification: phases, times and temperatures.
Selection of the bunches in the vineyard; repeated daily pumping over for at least 20 days, at temperatures mainly between 28 and 32°C.
Maturing/ageing phases, times and containers used: Storage in vitreous cement tanks until malolactic fermentation is completed.
Vintage Chianti Classico is aged for at least one year in stainless steel and medium-sized barrels; ageing in the bottle: 2/3.
Sensorial analysis:
Colour: deep ruby tending towards garnet
Perfume: fruity Flavour: full and harmonious
Serve with: roasts, red meat, game and cheese .
Via Lilliano
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