Chianti Classico Terre delle Civette

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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

Quantity:
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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