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Vineyards Mixed soils in the Chianti Classico, Tuscany region.
Winemaking After fermentation in stainless steel tanks for 21 days, the wine is aged in oak for a minimum of 2 years, 12 months of which are spent in barriques. Bottle aging follows for 3 months.
Tasting Notes Color: Bright and intense ruby red. Bouquet: Full and persistent, characterized by hints of ripe fruit, spices, and some smoke on the finish. Taste: Concentrated black-fruit flavors. Elegant structure with supple tannins.
Food Pairing Ideal with roasts, game, and aged cheeses and can also be enjoyed on its own.
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