Villa Pisoni Chianti Riserva 2018 (Italy)
- Spicy oak
- Red fruit
- Well balanced
- Round mouthfeel
A deep ruby red colour in the glass with intense, spicy and harmonious red fruit aromas. The wine is round and very elegant on the palate, with balanced oak influence. It is recommended that this wine is served at 18-20°C and uncorked half an hour before serving.
Harvested in September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 2 weeks. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 24 months after harvesting. The wine is put on the market 3 months after maturing in the bottle.
Food Pairing: Roasts, grilled, braised meats, white and red meats.
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Villa Pisoni Chianti Riserva 2018 (Italy)
Villa Pisoni Chianti Riserva 2018 (Italy)
- Spicy oak
- Red fruit
- Well balanced
- Round mouthfeel
A deep ruby red colour in the glass with intense, spicy and harmonious red fruit aromas. The wine is round and very elegant on the palate, with balanced oak influence. It is recommended that this wine is served at 18-20°C and uncorked half an hour before serving.
Harvested in September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 2 weeks. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 24 months after harvesting. The wine is put on the market 3 months after maturing in the bottle.
Food Pairing: Roasts, grilled, braised meats, white and red meats.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Spicy oak
- Red fruit
- Well balanced
- Round mouthfeel
A deep ruby red colour in the glass with intense, spicy and harmonious red fruit aromas. The wine is round and very elegant on the palate, with balanced oak influence. It is recommended that this wine is served at 18-20°C and uncorked half an hour before serving.
Harvested in September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and maceration on the skins for approx. 2 weeks. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 24 months after harvesting. The wine is put on the market 3 months after maturing in the bottle.
Food Pairing: Roasts, grilled, braised meats, white and red meats.
