Description
Ideal for first courses in thick, heavy sauces, with meat stuffing, mushroom risotto, spicy red meats, Tuscan Arista of pig, wild mushroom fricassee, truffled or semi-seasoned hard cheeses.Produced according to the most traditional Chianti Classico fermentation processes on the skins, in temperature-controlled tanks at a temperature of 28°C. Malolactic fermentation takes place naturally in steel tanks.
Ideal for first courses in thick, heavy sauces, with meat stuffing, mushroom risotto, spicy red meats, Tuscan Arista of pig, wild mushroom fricassee, truffled or semi-seasoned hard cheeses.
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