This wine, with its full, balanced flavour, bears honest testimony to its territory and ancient tradition. The moderate use of the wood, the use of large casks, according to the past experience, allows the wine to preserve the most natural characteristics of the Sangiovese grape, bringing them into harmony: fruitiness, freshness and tannin.
A pretty red with dark berry, chocolate and terracotta character. Medium to full body, round and juicy tannins and a flavorful finish. Drink or hold.
Fruit and peppery, the aroma of violet and red berries dominate this blend.The Chianti Classicois aged for 10 months in French oak casks, which adds eclectic zests to the wine; but the natural elements also play a part.
“The difference is in the soil,” says Cerelli. “The grapevines for the Chianti Classico grow at a hillier and higher altitude, giving it a fruitier flavour.”
The Chianti Classico 2015 is best enjoyed with Italian cheeses, such as pecorino with truffles, provolone and parmesan, or a pasta with tomato sauce. It also works beautifully with grilled steak, mushroom risotto, or Tuscan-style roasted pork with garlic, herbs, and fennel seeds.
This wine, with its full, balanced flavour, bears honest testimony to its territory and ancient tradition. The moderate use of the wood, the use of large casks, according to the past experience, allows the wine to preserve the most natural characteristics of the Sangiovese grape, bringing them into harmony: fruitiness, freshness and tannin.
A pretty red with dark berry, chocolate and terracotta character. Medium to full body, round and juicy tannins and a flavorful finish. Drink or hold.
Fruit and peppery, the aroma of violet and red berries dominate this blend.The Chianti Classicois aged for 10 months in French oak casks, which adds eclectic zests to the wine; but the natural elements also play a part.
“The difference is in the soil,” says Cerelli. “The grapevines for the Chianti Classico grow at a hillier and higher altitude, giving it a fruitier flavour.”
The Chianti Classico 2015 is best enjoyed with Italian cheeses, such as pecorino with truffles, provolone and parmesan, or a pasta with tomato sauce. It also works beautifully with grilled steak, mushroom risotto, or Tuscan-style roasted pork with garlic, herbs, and fennel seeds.
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