"This, and he pointed out with his finger, is Bonagiunta. Bonagiunta from Lucca: and that face beyond him had the Holy Church and his arms more than the other quilt: from Torso it was, and he purged the eels of Bolsena by fasting and Vernaccia"
(Dante Alighieri, Divine Comedy, Purg. XXIV, 19-24)
Features: Produced with 100% Vernaccia di San Gimignano grapes.
The color is straw yellow.
The smell is fruity with hints of citrus, floral reminiscent of the broom, and mineral characteristic given by the fossils present in our vineyards.
The flavor is dry, fresh, harmonious with a characteristic bitter almond aftertaste.
Serve at 10-12 ° C, excellent as an aperitif or with dishes based on white meats and fish.
The great development of viticulture took place with the advent of the Medici family. Already in the second half of the fifteenth century, Lorenzo dei Medici, in the Symposium and in the Song of Bacchus, illustrates a popular atmosphere, where wine is the essence of a theater of wit and banality, bordering on the grotesque.
With an onion skin pink color, it has a fresh and fruity flavor on the palate, with a fresh and savory finish.
Ideal combinations include fish soups, vegetables and meat main courses, medium-aged cheeses.
Serve at 8 -10 ° C
Wine was therefore for the Medici, former merchants and bankers, a good and a gift, it was food, commodity and symbol. Chianti Colli Senesi receives the DOC, Controlled Designation of Origin back in 1967. Our Chianti is produced with Sangiovese and black Canaiolo grapes.
Color: lively ruby tending to garnet with aging aroma, intensely vinous, sometimes with a scent of violet and with a more pronounced character of finesse in the aging phase flavor: harmonious, dry, savory, slightly tannic that refines over time to a soft velvety Tuscan cold cuts, pecorino cheese first courses in general and Tuscan soups in particular such as the typical ribollita or bean soup. Florentine steak, grilled meat and “Cinta Senese” pork-based dishes. Serve at 18 ° C.
We Tuscans love it "natural and raw", on a slice of bread, possibly toasted, with a little bit of salt and we call it: Fettunta.
Excellent dressing for red meats, better if roasted, for boiled legumes of all kinds, for soups in particular on the "pappa al pomodoro", but it goes well with everything!
format from 500ml -750ml
