Winery BonacchiVite Antica Chianti
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 Vite Antica Chianti from the Winery Bonacchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vite Antica Chianti of Winery Bonacchi in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Vite Antica Chianti
Pairings that work perfectly with Vite Antica Chianti
Original food and wine pairings with Vite Antica Chianti
The Vite Antica Chianti of Winery Bonacchi matches generally quite well with dishes of beef, veal or poultry such as recipes of braised beef with guinness, shoulder of lamb stuffed with cognac or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery Bonacchi's Vite Antica Chianti.
Discover the grape variety: Mauzac Noir
Last vintages of this wine
The best vintages of Vite Antica Chianti from Winery Bonacchi are 0, 2013
Informations about the Winery Bonacchi
The Winery Bonacchi is one of of the world's great estates. It offers 48 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
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.
