Winery FassatiLe Gaggiole Chianti
Red wine
This wine is a blend of 2 varietals which are the Ciliegiolo and the Sangiovese.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Le Gaggiole Chianti from the Winery Fassati
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Gaggiole Chianti of Winery Fassati in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Le Gaggiole Chianti of Winery Fassati in the region of Tuscany often reveals types of flavors of non oak, oak or red fruit.
Food and wine pairings with Le Gaggiole Chianti
Pairings that work perfectly with Le Gaggiole Chianti
Original food and wine pairings with Le Gaggiole Chianti
The Le Gaggiole Chianti of Winery Fassati matches generally quite well with dishes of beef, veal or poultry such as recipes of beef kidney, chicken in sauce or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery Fassati's Le Gaggiole Chianti.
Discover the grape variety: Ciliegiolo
Supple and moreish reds with a deep ruby colour, melted tannins and a round palate, on intense aromas of ripe red cherry (hence its name, ciliegio = cherry tree), raspberry, plum, violet and sweet spices. Fresh acidity, best drunk young or for short ageing. Vinified as a single variety in Maremma Toscana DOC, Lazio and Umbria, and blended with Sangiovese (of which it may be the genetic parent). Native Tuscan Italian variety.
Last vintages of this wine
The best vintages of Le Gaggiole Chianti from Winery Fassati are 2016, 2018, 0, 2010 and 2011.
Informations about the Winery Fassati
The Winery Fassati is one of of the world's greatest estates. It offers 18 wines for sale in the of Chianti to come and discover on site or to buy online.
The wine region of Chianti
Emblem of Tuscan red: signature Sangiovese (70% min) with notes of morello cherry, plum, dried herbs, violet and leather, lively acidity and firm tannins, elegant gastronomic profile. Chianti Classico DOCG ("Gallo Nero") between Florence and Siena, more structured and age-worthy. Riserva and Gran Selezione at the top, barrel-aged. A few supporting grapes (Canaiolo, Colorino).
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
