Winery CampagnolaChianti I Grotti
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Chianti I Grotti from the Winery Campagnola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chianti I Grotti of Winery Campagnola in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Chianti I Grotti of Winery Campagnola in the region of Tuscany often reveals types of flavors of non oak, oak or black fruit.
Food and wine pairings with Chianti I Grotti
Pairings that work perfectly with Chianti I Grotti
Original food and wine pairings with Chianti I Grotti
The Chianti I Grotti of Winery Campagnola matches generally quite well with dishes of beef, veal or poultry such as recipes of savoyard matafans, veal colombo or magic cake cheese quiche.
Details and technical informations about Winery Campagnola's Chianti I Grotti.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Chianti I Grotti from Winery Campagnola are 2014, 2011, 0, 2017 and 2013.
Informations about the Winery Campagnola
The Winery Campagnola is one of of the world's great estates. It offers 92 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
