Chianti

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Tenuta Il Poggiolo

VARIETAL: Sangiovese, Merlot, Malvasia nera e Colorino.

VINEYARD: Tusacany

WINEMAKING: Harvested in September and October, fermented on skins for 8 days in temperature controlled steel tanks at (25°C). Aged in steel and in-bottle.

TASTING NOTES: An intense bouquet of spices with hints of vanilla. Cherry, Ribes, Violet notes. Elegant, round with a spicy finish.

FOOD PAIRING:

TECHNICAL NOTES: 13.5% ABV

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Tenuta Il Poggiolo

VARIETAL: Sangiovese, Merlot, Malvasia nera e Colorino.

VINEYARD: Tusacany

WINEMAKING: Harvested in September and October, fermented on skins for 8 days in temperature controlled steel tanks at (25°C). Aged in steel and in-bottle.

TASTING NOTES: An intense bouquet of spices with hints of vanilla. Cherry, Ribes, Violet notes. Elegant, round with a spicy finish.

FOOD PAIRING:

TECHNICAL NOTES: 13.5% ABV

Tenuta Il Poggiolo

VARIETAL: Sangiovese, Merlot, Malvasia nera e Colorino.

VINEYARD: Tusacany

WINEMAKING: Harvested in September and October, fermented on skins for 8 days in temperature controlled steel tanks at (25°C). Aged in steel and in-bottle.

TASTING NOTES: An intense bouquet of spices with hints of vanilla. Cherry, Ribes, Violet notes. Elegant, round with a spicy finish.

FOOD PAIRING:

TECHNICAL NOTES: 13.5% ABV