Special Offer To Clear- Castellani - La Contadina Chianti
Posted: Fri 08 May 2020 11:40 am
1.5 L Castellani - La Contadina Chianti
To Clear
55 Tl Per Bottle
CASTELLANI - Straw flask - CHIANTI DOCG
Region
Tuscany
Alcohol
12%
Grapes
85% Sangiovese, 10% Canaiolo, 5% Ciliegiolo
Vinification and refinement
Traditional fermentation on the skins for 2 weeks at a controlled temperature. The wine completes the malolactic fermentation in stainless steel.
Wine description
Color: Ruby-red with purple hues.
Bouquet: Full and reminiscent of violets.
Taste: Dry and smooth with zesty notes of cherry and berry fruit.
Food pairings
Ideal with veal, pastas, and cheeses.
Story and curiosity
Baron Bettino Ricasoli (later Prime Minister of the Kingdom of Italy) created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the nineteenth century.
The first definition of a wine-area called Chianti was made in 1716. It described the area near the villages of Gaiole, Castellina and Radda; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina.
During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese grapes. Aged Chianti, may be labelled as Riserva. There are other appellations within Chianti range with more stringent requirements like Chianti Superiore – lower yield, higher alcohol content and dry extract – and Chianti Classico – from the “ Classico” restricted sub-area, between Florence and Siena.
- Castellani - La Contadina Chianti
- Castellani - La Contadina Chianti .
55 Tl Per Bottle
CASTELLANI - Straw flask - CHIANTI DOCG
Region
Tuscany
Alcohol
12%
Grapes
85% Sangiovese, 10% Canaiolo, 5% Ciliegiolo
Vinification and refinement
Traditional fermentation on the skins for 2 weeks at a controlled temperature. The wine completes the malolactic fermentation in stainless steel.
Wine description
Color: Ruby-red with purple hues.
Bouquet: Full and reminiscent of violets.
Taste: Dry and smooth with zesty notes of cherry and berry fruit.
Food pairings
Ideal with veal, pastas, and cheeses.
Story and curiosity
Baron Bettino Ricasoli (later Prime Minister of the Kingdom of Italy) created the Chianti recipe of 70% Sangiovese, 15% Canaiolo and 15% Malvasia bianca in the middle of the nineteenth century.
The first definition of a wine-area called Chianti was made in 1716. It described the area near the villages of Gaiole, Castellina and Radda; the so-called Lega del Chianti and later Provincia del Chianti (Chianti province). In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina.
During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995 it became legal to produce a Chianti with 100% Sangiovese. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese grapes. Aged Chianti, may be labelled as Riserva. There are other appellations within Chianti range with more stringent requirements like Chianti Superiore – lower yield, higher alcohol content and dry extract – and Chianti Classico – from the “ Classico” restricted sub-area, between Florence and Siena.