Radda in Chianti, Tuscany
95% Sangiovese and 5% Canaiolo
The 200-acres of Sangiovese grapes used for this wine are first machine-harvested, then fermented with skins using the traditional method. Malolactic fermentation occurs in steel tanks, and afterwards, the wine is aged in 3,400-liter Slavonian oak casks, or “botte”, for a year. This is followed by three months of aging in the bottle. The average age of the vines is around 20 years, and since 1999, 25 acres have been replanted per year.
Ruby-red advancing to garnet
Bursting with strawberry, red berries, and notes of sage, spice cake, and subtle earth
Vibrant and medium bodied, revealing lively cherry and exotic spice and leading to polished tannins and a delicate finish
Most types of grilled, barbecued, marinated, roasted, or stuffed meats and fish
61°F – 64°F