Tenuta La Gabbiola Chianti Classico Riserva DOCG - San Michele A Torri

The powerful Tenuta La Gabbiola Chianti Classico Riserva from San Michele A Torri shines in the glass with a dense ruby red color. After the first swirl, this red wine reveals a high level of density and richness, which can be seen in the stained glass windows at the edge of the glass. The first nose of the Tenuta La Gabbiola Chianti Classico Riserva is flattering with notes of violets, blackberries and raspberries. The fruity aspects of the bouquet are joined by notes of barrel ageing such as cedar wood.

The San Michele A Torri Tenuta La Gabbiola Chianti Classico Riserva impresses with its elegantly dry taste. It was bottled with just 0.5 grams of residual sugar. As you would expect from a wine in this price range, this Italian naturally delights with the finest balance despite its dryness. Excellent taste does not necessarily need residual sugar. The texture of this powerful red wine is wonderfully velvety on the palate. The Tenuta La Gabbiola Chianti Classico Riserva is impressively fresh and lively on the palate thanks to its present fruit acidity. On the finish, this storable red wine from the Tuscany wine-growing region finally delights with its beautiful length. Once again, there are hints of raspberry and blackberry.

Vinification of the Tenuta La Gabbiola Chianti Classico Riserva from San Michele A Torri

The powerful Tenuta La Gabbiola Chianti Classico Riserva from Italy is a single-varietal wine, organically produced from the Sangiovese grape variety. After harvesting, the grapes are transported to the press house as quickly as possible. Here they are sorted and carefully crushed. Fermentation then takes place in large wooden vats at controlled temperatures. At the end of fermentation, the powerful Tenuta La Gabbiola Chianti Classico Riserva is aged for several months in oak barrels.

Suggestions for San Michele A Torri Tenuta La Gabbiola Chianti Classico Riserva

This organic red wine from Italy is best enjoyed at a temperature of 15 - 18°C as an accompaniment to goose breast with gingery red cabbage and marjoram, braised chicken in red wine or ossobuco.