Denomination: IGT Toscana
Blend: 90% Sangiovese, 10% Canaiolo
Wine Region: Chianti Classico
Vinification: It is made in part by bleeding must from the vats using the salasso technique, and in part by pressing the grapes. The structured, intense must from the salasso is combined with the more delicate, aroma-rich must from the pressing, kept in steel at a temperature below 6 C for 24 hours to allow solids to settle, and then fermented at temperatures below 16 C for about a month. The wine then rests on the lees at a temperature below 10 C for another 3-4 months to maximize its bouquet.
Tasting Notes: Delicate aromas, nice structure and acidity, balance, and pleasant minerality.
Food Pairing: Pairs wonderfully with fish (sushi, shellfish, salmon) but also with meat (grilled chicken, turkey, pork), fresh cheese and vegetables, and also with salami, deep fried vegetables or shellfish, steamed shellfish.
