Tiamo Chianti 2016

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We discovered an organic producer in the Chianti DOCG. His 18 hectare certified organic vineyards sit at an elevation of 800 feet in the Montespertoli hills near Florence. Grapes are grown in sandy clay with sea fossil deposits and are all hand-picked at low yields.

Tartaric Acids: 5.5 g/l Alcohol: 13% Residual Sugar: 2.8 g/l

Tiamo Chianti pairs perfectly with roasted/grilled meats, stews, pastas with red sauces, pizza and firmer cheeses. Ideally serve at about 60°F.

90% Sangiovese Etymologists believe this red grape’s name is derived from sanguis Jovis meaning "the blood of Jove (Jupiter)” and its beginnings are thought to predate Roman times. Sangiovese is one of the top two red grapes (the other being Nebbiolo) in Italy, where it’s extensively planted. Sangiovese wines vary immensely depending on where the grapes are grown, how they’re grown and from which of the many subvarieties they’re made. In Chianti, wines must be made with a minimum 80% Sangiovese. 10% Cabernet Sauvignon Introduced in the late 20th century, Cabernet Sauvignon has been used in the region to add more weight and structure to the Sangiovese-based wines.

 

We discovered an organic producer in the Chianti DOCG. His 18 hectare certified organic vineyards sit at an elevation of 800 feet in the Montespertoli hills near Florence. Grapes are grown in sandy clay with sea fossil deposits and are all hand-picked at low yields.

Tartaric Acids: 5.5 g/l Alcohol: 13% Residual Sugar: 2.8 g/l

Tiamo Chianti pairs perfectly with roasted/grilled meats, stews, pastas with red sauces, pizza and firmer cheeses. Ideally serve at about 60°F.

90% Sangiovese Etymologists believe this red grape’s name is derived from sanguis Jovis meaning "the blood of Jove (Jupiter)” and its beginnings are thought to predate Roman times. Sangiovese is one of the top two red grapes (the other being Nebbiolo) in Italy, where it’s extensively planted. Sangiovese wines vary immensely depending on where the grapes are grown, how they’re grown and from which of the many subvarieties they’re made. In Chianti, wines must be made with a minimum 80% Sangiovese. 10% Cabernet Sauvignon Introduced in the late 20th century, Cabernet Sauvignon has been used in the region to add more weight and structure to the Sangiovese-based wines.

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