I’m thinking this bottle and some thinly sliced pecorino and reggiano slices and figs. Yes!
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.
Colour: deep ruby tending towards garnet
Perfume: fruity Flavour: full and harmonious
Serve with: roasts, red meat, game and cheese .
- Val Delle Corti – Chianti Classico harvest 2013 (italianwineimporters.wordpress.com)
- Brown wine (2000 Berardo Chianti Classico reserva) (atfirstglass.com)
- Wine Tasting in Chianti (diariodelvino.wordpress.com)