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LA SPINETTA CASANOVA CHIANTI RISERVA 2018
Country: Italy, Tuscany, Chianti
Grape variety: 100% Sangiovese
Grape variety: 100% Sangiovese
AWARDS
Robert Parker: 91/100
Vinification: Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation is done in used (2nd passage) French oak barrels, followed by 24 months of ageing. Finally, bottle-aged for about 6 months.
Average Production: 10.000 bottles
Tasting Notes: The sandy soil rich in calcium carbonate gives a floral bouquet, with notes of berries, violets, and Mediterranean spices. On the palate, it is dry, harmonious, savoury, and velvety at the same time.
Food Pairing: Red wine Beef stew with Polenta, Ribollita soup
Robert Parker: 91/100
Vinification: Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation is done in used (2nd passage) French oak barrels, followed by 24 months of ageing. Finally, bottle-aged for about 6 months.
Average Production: 10.000 bottles
Tasting Notes: The sandy soil rich in calcium carbonate gives a floral bouquet, with notes of berries, violets, and Mediterranean spices. On the palate, it is dry, harmonious, savoury, and velvety at the same time.
Food Pairing: Red wine Beef stew with Polenta, Ribollita soup
Case Bottles: 6
Product Id: 0352
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Sangiovese
A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
