This is undoubtly one of the most known and appreciated Italian red wines which makes Italian oenology so famous and respected. It is produced in six Tuscanian provinces: Siena, Firenze, Arezzo, Pistoia, Pisa and Prato, from the vines of Sangiovese, Canaiolo Nero, Tuscan Trebbiano and Malvasia of Chianti. It is a brilliant wine, its colour is ruby red verging on pomegranate red as it ages. Its smell is intensely winy with a scent of violet which is stronger in Chianti Classico and with a harmonic, dry, flavoursome and sligthly tannic taste which alters into soft velvet with time. The name "Classico" is added to a Chianti which is produced in the areas between the provinces of Siena and Florence The use of geographical specifications such as Montalbano, Rufina, Colli Fiorentini, Colli Senesi, Colli Aretini, Colline Pisane, is allowed on condition that the wine is obtained from grapes that are picked and vinified within each territory. Minimum alcohol content: 11,5� for Chianti, 12� for Chianti Classico, Chianti Colli Fiorentini and Chianti Rufina. A Chianti wine which is submitted to a at least 3 years maturation and with an alcohol content of 12�, can be qualified as "reserve" and if it is accompanied by other specifications the reserve must have an alcohol content of 12,5� Use: table wine, when it is aged, it is an excellent wine for roast meat and game.
The Colour: ruby red.
The Smell: fruity with scents of morello and violet.
The Taste: dry, soft, fresh and tannic enough, not very flavoursome and fullbodied.
Temperature to serve: 15�-!7� if young; the reserve should be served at a temperature of 18�-20�.
Couplings: Chianti is at its best when served with sausages and salami or pasta with rich sauces. Chianti Reserve is better appreciated with grilled roast meats or with the typical Florentine steak.
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Montalcino, in the province of Siena, is not only famous for its history, its artistic beauties and astonishing views but also for its wine which mantaining the delicacy and austerity of Chianti, distinguishes itself due to its organoleptic characteristics. Produced with grapes of the Sangiovese vine, named "Brunello di Montalcino", with a limited production, it is a deep ruby red, verging on pomegranate as it ages, it has a characteristic, intense smell, a warm, dry, vigorous and harmonic taste. Minimum alcohol content:12,5�. Use: with roats meats and game; four years compulsory maturation, 5 years for the "reserve".
The Colour: deep ruby red, verging on pomegranate.
The Smell:is ethereal, wide, abundant, with undergrowth red jam and licorice scents.
The Taste: dry, warm,soft, little fresh, quite tannic flavoursome and strong.
Alcohol:12,5� minimum maturation
Compulsory maturation time: four years, three of which in chestnut or oak-casks, starting from first of Jenuary of the year following the vintage.
Temperature to serve: 18-22�C.
Couplings: stewed hare, seasoned sheep's cheese from Pienza.
Reserve: minimum maturation time: 5 years starting from the first of Jenuary of the year following the vintage.
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A superb red wine, its origins date back to 1300. The term "Nobile" seems to derive, apart from its extremely delicate taste, from the fact that its production was given particular care by the noble families of the place. Nobile is obtained from grapes of Sangiovese vine (Prugnolo Gentile, Canaiolo Nero) with the addiction (maximum 20%) of grapes from other vine varieties of the place (of which 10% are white). It has a rather deep pomegranate colour with orange reflections due to its ageing, a rather intense violet smell, dry taste, slightly tannic. Minimum alcohol content: 12,5�. Two years compulsory ageing, three years for the "Reserve". Use: with roast meats and game.
Colour: red pomegranate.
The Smell: ethereal with blackberry, withered violet and vanilla scents.
The Taste: dry, warm, soft, tannic and flavoursome enough, fullbodied
Alcohol: 12,5� minimum.
Compulsory maturation time: two years at least starting from the first of Jenuary of the year following the vintage.
Temperature to serve:at 18�-20�.
Couplings:red grilled meats, guinea-hen in grease-proof paper and seasoned sheep's milk cheese (pecorino from Pienza).
Reserve: Ageing: minimum compulsory maturing: three years, starting from the first of Jenuary of the year following the vintage.
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This is obtained from the same grapes as "Brunello" and produced in the same area. it is a deep ruby red wine with a characteristic and intense smell, a dry, warm and slightly tannic taste. minimum alcohol content: 12�. One year compulsory ageing. Use: table wine.
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This wine is produced from the same grapes as Vino Nobile di Montepulciano in the same area of production, with grapes of Sangiovese ( Prugnolo Gentile), Canaiolo Nero and with the possible addiction (maximum 20%) of grapes from other varieties of native vines. This is a brilliant red wine, with a lively ruby red colour, characteristic and intense smell with a scent of violet, a dry and slightly tannic, harmonic taste. Minimum alcohol content: 11�. use: table-wine.
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This is a traditional white wine, produced in the same area as Brunello from grapes of white Moscato with a possible addiction (maximum 15%) of of white grapes produced in the same area. It has a pale yellow colour, a characteristic delicate, fresh and persisting smell, a sweet, aromatic , harmonic and characteristic taste. Minimum alcohol content: 10,5�. Use: dessert wine, at the end of meals. It can be produced also as a sparkling wine, with the same characteristics but with a delicate and lively froth. The special kind "vendemmia tardiva" (late vintage) is produced with grapes partially withered, picked in the vineyeard starting from the first of October of each year, which are then subjected to a further withering. The colour varies from pale to golden yellow, the smell is delicate, characteristic and persistant. The taste is sweet, aromatic and harmonic. Minimum alcohol content: 15�. Compulsory ageing: 12 months starting from the first of Jenuary following the year of the vintage. Use: dessert wine.
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