ROSSO 1940

DRY, SLIGHTLY TANNIC

 

Grapes: Sangiovese

 

Colour: Ruby red

 

Aroma: Fruity

 

Flavour: Dry, slightly tannic

 

Alcohol content: 12%

 

Pairings: Grilled food. stews and roast-beefs

ROSSO SASSETA

HARMONIOUS, DRY, SMOOTH, NON TANNIC

 

Grapes: Sangiovese

 

Colour: Red

 

Aroma: Typical Chianti red berries fruity

 

Flavour: Harmonious, dry, smooth, non tannic

 

Alcohol content: 12%

 

Pairings: Any kind of red meats

ROSSO POGGIO LIETO

DRY TASTE, HARMONIOUS AND WARM, TENDING TO SOFT AND VELVETY

 

Grapes: Sangiovese and Montepulciano

 

Colour: Intense ruby red tending to purple

 

Aroma: Intense and persistent, fruity with red fruits and often plums notes

 

Flavour: Dry taste, harmonious and warm, tending to soft and velvety

 

Alcohol content: 12%

 

Pairings: Red and wild game meats, matching perfectly with typical Tuscan courses as wild boar stew and grilled meats

ROSSO LUNELLO

FULL AND DRY, HARMONIOUS AND FAIRLY TANNIC

 

Grapes: Sangiovese

 

Colour: Red

 

Aroma: Red fruits, spices, intense flavour

 

Flavour: Full and dry, harmonious and fairly tannic

 

Alcohol content: 12,50%

 

Pairings: Red grilled meats including sheepmeat, perfect with pecorino cheeses seasoning contemporary to wine aging

ROSSO ANTICHE TERRE

DRY, WARM AND SLIGHTLY TANNIC

 

Grapes: Sangiovese

 

Colour: Intense ruby red

 

Aroma: Typical Montalcino wine intense aroma

 

Flavour: Dry, warm and slightly tannic

 

Alcohol content: 13%

 

Pairings: Typical Tuscan main courses, with strong tastes, matching perfectly with red meats, mushrooms and truffles,poultry and wild boar. Serve at around 18°C

CHIANTI SASSETA

HARMONIOUS, DRY, SAPID, TENDING TO VELVETY SMOOTH

 

Grapes: Sangiovese

 

Colour: Vivid ruby red, tending to garnet when aging

 

Flavour: Notes of violet and red berries, strongly vinous

 

Flavour: Harmonious, dry, sapid, tending to velvety smooth

 

Alcohol content: 12,50%

 

Pairings: Perfectly matching with typical Tuscan cooking, as well as with a variety of international courses, especially with grilled red meats. Serve at 16-18°C