Product Description
“Tenuta la Gabbiola” RISERVA Chianti Classico DOCG
32,00€
APPEARANCE: Ruby red, dense and consistent
AROMA: Intense and persistent with cherry and blackberry aromas. It also contains iris and violet floral notes blending with tobacco and spices.
TASTE: Warm and fruity with soft tannins.
PAIRINGS: This wine is paired best with rich foods such as polenta, lasagna and a variety of meats such as Florentine steak and stewed meat. The tannins in the wine react with the succulence of the meat while the alcohol cleanses your palate nicely from the fatty flavors.
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Chianti Classico Riserva comes from the most careful selection of Sangiovese grapes.
Vines: Produced mainly from Sangiovese grapes
Soil: The soil is semi soft with tendencies of clay. Because it is a skeletal-rich soil, it is considered on average, fertile.
Training: The two training methods used are the guyot and the cordon with a planting density of about 5,000 vines / hectare.
Harvest: The harvest is done manually in October.
Soaking a Fermentation: The fermentations process takes place in 28-30 degree celsius steel containers where the polyphenols are extracted softly from the skin. The fermentation process lasts about 20 days.
Aging: The wine is then put into 25hl oak barrels for at least 20 months. The second fermentation process takes place in wood. We believe that our Sangiovese wine can reach a more soft and full body if aged in larger 25hl barrels as opposed to smaller barriques. The most common characteristic of the Sangiovese is it’s softness yet other prominent notes are its fruitiness and spice. This wine spends at least 6 months in its bottle before marketing.
Appearance: Ruby red, full and consistent.
Aroma: Intense and persistent with cherry and blackberry aromas. It also contains iris and violet floral notes blending with tobacco and spices.
Taste: Warm and fruity with soft tannins.
Considerations: The Chianti Classico Riserve la Gabbiola is a wine that is best opened within 4-6 years after harvest.
Pairings: This wine is paired best with rich foods such as polenta, lasagna and a variety of meats such as Florentine steak and stewed meat. The tannins in the wine react with the succulence of the meat while the alcohol cleanses your palate nicely from the fatty flavors
Additional information
| Weight | 1,36 kg |
|---|---|
| Unità Bottiglia | 1 |
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USA
- extra charge for shipping alcohol containing over 15 percent alcohol: 20 euro for every 6 bottles
- extra charge for shipping to Alaska, Hawaii, Puerto Rico and the Virgin Islands: 40 euro for every 12 bottles
- not available to ship to Utah
- grappa not available to ship abroad
- if the receiver is absent at the time of delivery the shipment will be left at the door only in the United States
- extra charge of 5 euro to sign proof of delivery only in the states allowed
- custom duties included
- time of delivery guaranteed 15-29 business days, subject to any custom delays
European Union
- for standard service delivery time 5-7 business days
- extra charge for shipping alcohol containing over 15% alcohol: 20 euro for every 6 bottles
- grappa not available to ship abroad
The rest of the world
- the recipient charged for custom duties, between 50-100% of the shipment value
- extra charge for shipping alcohol containingover 15% alcohol: 20 euro for every 6 bottles
- grappa not available to ship abroad
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AROMA: Intense and persistent with floral and fruity aromas with a note of spices
TASTE: Warm, soft, fruity with tannic pleasant acidity.
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Color : Ruby red, robust and full bodied.
Aroma:Intense and long lasting, with a fruity and floral note.
Taste: warm, smooth, fruity,with a continuous evolution.
Food pairing: This wine goes well with any kind of food: important and rich first courses, from pasta with meat sauces to baked lasagna, but it is at its best served with all meat second courses , from grilled meat (the typical Florentine T-boned steak) to roasts. The tannin in the wine contrasts well with the succulence of the meat, while the alcohol cleans the palate of its fats and strong taste of the meat.
Alcohol level : 14,50 % Vol. Residual sugar : 2 g/l
Total extract : 30 g/l Total acidity : 5,2 g/l
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