Food Pairing |
Aziano Chianti Classico is versatile and food-friendly, pairing well with a variety of dishes including veal roasted with lemon and sage; grilled chicken marinated in olive oil and rosemary; penne with tomatoes, olives, and basil; and a variety of medium-strength cheeses such as fresh mozzarella, pecorino, fontina, and Parmigiano Reggiano.
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Vineyards |
Grape sourcing: Vineyards in the most sought after zones of the Chianti Classico area
Soils: The soil is typical of the Chianti Classico region – clay with abundant galestro rock.
Microclimate: The microclimate varies from one area to another, giving the wine
richness and complexity.
Altitude: Ranges from 656–1,310 feet (200–400 meters) above sea level
Sun exposure: Predominantly south, southwest, and southeast
Growing system: Cordon trained; spur pruned
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Vinification and Aging |
Harvest: Aziano is created by carefully selecting the choicest grapes from the Chianti Classico
region during harvest.
Fermentation: Fermentation, aided by racking and punch-downs, took place for 2 weeks in
thermos-controlled stainless steel vats maintained at an average temperature of 28°C.
Aging: Once malolactic fermentation was complete, to add to the wine’s smooth, round
character, the wine was aged for 9 months in stainless steel and concrete vats with an additional
four months in the bottle before release.
Alcohol content: 13%
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