Pizzolato Chianti

The estate is located 19 miles south of Florence, Italy.

The grape must remains with the skins two weeks. After that, in order to extract more tannins, the solid part is separated from the liquid. The skins will be used for Grappa, the liquid is refined in stainless steel tanks and then bottled.

Clay and heavy soil.

Guyot training system.

Ruby color. Aromas of mixed berry fruit leather, strawberry, potters clay, rose hip jam, and roasted mushrooms with a crisp, dryish full body and a medium-long black pepper and caramelized squash finish. A tasty and balanced Chianti with great table-appeal.

Pale brickish ruby in color with a lovely nose of dried tomatoes and plums, tomato stem, and fresh pipe tobacco. The palate quenches with fresh Morello cherry, oregano, thyme, dried orange peel, sandalwood, and cured prosciutto. The finish exudes roasted hazelnuts and chestnuts with a hint of vanilla bean.

Ricotta stuffed cannelloni with a savory tomato and basil sauce or a rich, layered lasagne, wood-fired pizza or rich Florentine steak.

BIOS