Her entry level Chianti, co-fermented with a small dollop of co-fermented white, as was the original “recipe” for Chianti. Elisabetta is a big fan of birds, with this wine named after the “garrulous” little sparrows that call Montenidoli home; she likes to joke that after a few glasses, you too will be a chatty little bird…..A crowd-pleasing, terrific everyday Chianti wine with a good sense of primary plumpness and refreshment. This one has a little fan club too…..An everyday house wine case buy no brainer.
In her words: “75% Sangiovese, 20% Canaiolo, 3% Trebbiano gentile, 2% Malvasia Bianca. The two red grapes and the two white grapes specified in the old Chianti regulations, after the formula developed by Barone Ricasoli. It ferments on the skins, with a long maceration in tank. A savory wine with a rich nose, soft, and with a long finish.”
Food pairings: “Perfect with tomatoes and thus ideal with many Mediterranean dishes. Ideal for barbecues and with grilled fish, meats, of vegetables. A wine for every occasion, light on the palate and pleasant to drink.”
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