Chianti Classico Terre delle Civette
Terre delle Civette.
β’ DENOMINATION: Chianti Classico DOCG
β’ GRAPE VARIETY: Sangiovese 100%.
β’ PRODUCTION TECHNIQUES: Harvest in the
second half of September, vinification with 3
daily pumpings over at a controlled temperature
of 28Β°C and 3 weeks of maceration. After racking
and subsequent malolactic fermentation, the
wine is kept on the lees for 4-6 months. Bottling
from 16 to 18 months after harvesting.
β’ COLOUR: Intense ruby red.
β’ BOUQUET: Intense and fruity, with notes of
ripe
fruit and spices.
β’ TASTE: Dry, of great quality and elegance.
β’ SERVING SUGGESTIONS: Roasts, braised
meats,
white and red meats.
β’ SERVING TEMPERATURE: Serve at 18-20Β°C,
uncork half an hour before serving
Characteristics:
Colour: cherry rosΓ©
Bouquet: fruity and pleasant
Flavour: dry, harmonic, delicate
Pairing: fish dishes and appetizer
Tasting Temperature: 10-12Β°C
Terre delle Civette.
β’ DENOMINATION: Chianti Classico DOCG
β’ GRAPE VARIETY: Sangiovese 100%.
β’ PRODUCTION TECHNIQUES: Harvest in the
second half of September, vinification with 3
daily pumpings over at a controlled temperature
of 28Β°C and 3 weeks of maceration. After racking
and subsequent malolactic fermentation, the
wine is kept on the lees for 4-6 months. Bottling
from 16 to 18 months after harvesting.
β’ COLOUR: Intense ruby red.
β’ BOUQUET: Intense and fruity, with notes of
ripe
fruit and spices.
β’ TASTE: Dry, of great quality and elegance.
β’ SERVING SUGGESTIONS: Roasts, braised
meats,
white and red meats.
β’ SERVING TEMPERATURE: Serve at 18-20Β°C,
uncork half an hour before serving
Characteristics:
Colour: cherry rosΓ©
Bouquet: fruity and pleasant
Flavour: dry, harmonic, delicate
Pairing: fish dishes and appetizer
Tasting Temperature: 10-12Β°C
Terre delle Civette.
β’ DENOMINATION: Chianti Classico DOCG
β’ GRAPE VARIETY: Sangiovese 100%.
β’ PRODUCTION TECHNIQUES: Harvest in the
second half of September, vinification with 3
daily pumpings over at a controlled temperature
of 28Β°C and 3 weeks of maceration. After racking
and subsequent malolactic fermentation, the
wine is kept on the lees for 4-6 months. Bottling
from 16 to 18 months after harvesting.
β’ COLOUR: Intense ruby red.
β’ BOUQUET: Intense and fruity, with notes of
ripe
fruit and spices.
β’ TASTE: Dry, of great quality and elegance.
β’ SERVING SUGGESTIONS: Roasts, braised
meats,
white and red meats.
β’ SERVING TEMPERATURE: Serve at 18-20Β°C,
uncork half an hour before serving
Characteristics:
Colour: cherry rosΓ©
Bouquet: fruity and pleasant
Flavour: dry, harmonic, delicate
Pairing: fish dishes and appetizer
Tasting Temperature: 10-12Β°C