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Arnolfo di Cambio
AREA
Castel San Gimignano, Toscana.
GRAPES
100% Sangiovese.
VINIFICATION AND MATURATION
The grapes are hand picked in the first decade of October. Then they are delicately crushed and transferred in stainless steel tanks where fermentation and maceration takes place for 14 days at 27°C. At the end of malolactic fermentation the wine aged for 36 months in french oak barrels and 9 months in bottle before release on market.
COLOR
Ruby-red with garnet reflections.
BOUQUET
Fine, wide, with notes of red fruits and light sweet boisè hints.
FLAVOR
Dry and fresh, with good body exalting the typical character of Sangiovese grape.
SERVING TEMPERATURE
Serve at 18°-20°C.
FOOD COMBINATIONS
It is excellent with the traditional Tuscany dishes, such as pici with boar sauce. Perfect also with stewed game, grilled beef and aged cheeses.
ALCOHOL LEVEL
13,5%
chianti docg toscana
Cellini
AREA
Castel San Gimignano, Tuscany.
GRAPES
90% Sangiovese – 10% Cabernet Sauvignon.
VINIFICATION AND MATURATION
Grapes are harvested at the right maturation point. Vinification takes place after delicate crushing of the grapes with Ganimede method. The must macerates on
the skins for 1-2 weeks in order to favor the extraction of color and other polyphenolic substances. After malolactic fermentation, the wine ages 12 months in stainless steel tank, and 3 months in bottle.
COLOR
Ruby-red with garnet reflections.
BOUQUET
Fine, with scents of cherries, wild berry fruits, plum, violets and spicy hints.
FLAVOR
Dry and fresh, with good body and agreeable tannins.
SERVING TEMPERATURE
When young, serve at 16°C, otherwise at 18°-20°C.
FOOD COMBINATIONS
When young it is excellent with richly-flavored dishes, especially the traditional specialties of Tuscan cuisine.
After 3 or 4 years we recommend it with game, stewed white meats, and middle-aged cheeses.
ALCOHOL LEVEL
13,5%
