Chianti 2025 DOCG by Vecchia Cantina
Color: covered ruby red with good violet shades.
Bouquet: immediate and direct with pronounced notes of red
berry fruits. After ageing in durmast barrels, it develops pleasant
vanilla scents.
Taste: good impact on the palate, it reveals a remarkable body
and a very good balance among its components, with a pleasant
tannic finish.
Ideal service temperature: 16-18° C.
Food pairing: it accompanies savoury first courses, Tuscan cured
meat, roasted red and white meat.
Altitude of vines: 250/450 metres above sea level
Terrain: Medium mix in layers, sandy, tufaceous, clayey
Vinification: Destemming; controlled-temperature fermentation and maceration, lasting between 10-14 days; after being drawn from the vats, the wine undergoes malolactic fermentation.
Fermentation tank materials: Stainless steel
Best served at: 16-22°C
Best drunk with: Flavorful first courses, Tuscan cured meats, red and white roast meats.
Color: covered ruby red with good violet shades.
Bouquet: immediate and direct with pronounced notes of red
berry fruits. After ageing in durmast barrels, it develops pleasant
vanilla scents.
Taste: good impact on the palate, it reveals a remarkable body
and a very good balance among its components, with a pleasant
tannic finish.
Ideal service temperature: 16-18° C.
Food pairing: it accompanies savoury first courses, Tuscan cured
meat, roasted red and white meat.
Altitude of vines: 250/450 metres above sea level
Terrain: Medium mix in layers, sandy, tufaceous, clayey
Vinification: Destemming; controlled-temperature fermentation and maceration, lasting between 10-14 days; after being drawn from the vats, the wine undergoes malolactic fermentation.
Fermentation tank materials: Stainless steel
Best served at: 16-22°C
Best drunk with: Flavorful first courses, Tuscan cured meats, red and white roast meats.
Chianti 2025 DOCG by Vecchia Cantina
Color: covered ruby red with good violet shades.
Bouquet: immediate and direct with pronounced notes of red
berry fruits. After ageing in durmast barrels, it develops pleasant
vanilla scents.
Taste: good impact on the palate, it reveals a remarkable body
and a very good balance among its components, with a pleasant
tannic finish.
Ideal service temperature: 16-18° C.
Food pairing: it accompanies savoury first courses, Tuscan cured
meat, roasted red and white meat.
Altitude of vines: 250/450 metres above sea level
Terrain: Medium mix in layers, sandy, tufaceous, clayey
Vinification: Destemming; controlled-temperature fermentation and maceration, lasting between 10-14 days; after being drawn from the vats, the wine undergoes malolactic fermentation.
Fermentation tank materials: Stainless steel
Best served at: 16-22°C
Best drunk with: Flavorful first courses, Tuscan cured meats, red and white roast meats.
Color: covered ruby red with good violet shades.
Bouquet: immediate and direct with pronounced notes of red
berry fruits. After ageing in durmast barrels, it develops pleasant
vanilla scents.
Taste: good impact on the palate, it reveals a remarkable body
and a very good balance among its components, with a pleasant
tannic finish.
Ideal service temperature: 16-18° C.
Food pairing: it accompanies savoury first courses, Tuscan cured
meat, roasted red and white meat.
Altitude of vines: 250/450 metres above sea level
Terrain: Medium mix in layers, sandy, tufaceous, clayey
Vinification: Destemming; controlled-temperature fermentation and maceration, lasting between 10-14 days; after being drawn from the vats, the wine undergoes malolactic fermentation.
Fermentation tank materials: Stainless steel
Best served at: 16-22°C
Best drunk with: Flavorful first courses, Tuscan cured meats, red and white roast meats.