Winery Agricole SelviI’Bigio 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 I’Bigio Chianti from the Winery Agricole Selvi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the I’Bigio Chianti of Winery Agricole Selvi in the region of Tuscany is a with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with I’Bigio Chianti
Pairings that work perfectly with I’Bigio Chianti
Original food and wine pairings with I’Bigio Chianti
The I’Bigio Chianti of Winery Agricole Selvi matches generally quite well with dishes of beef, veal or poultry such as recipes of roast beef in a foie gras and chanterelle crust, rabbit with hunter's sauce or quick coconut milk chicken.
Details and technical informations about Winery Agricole Selvi's I’Bigio Chianti.
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 I’Bigio Chianti from Winery Agricole Selvi are 0, 2014
Informations about the Winery Agricole Selvi
The Winery Agricole Selvi is one of wineries to follow in Chianti.. It offers 87 wines for sale in the of Chianti to come and discover on site or to buy online.
The wine region of Chianti
The wine region of Chianti is located in the region of Toscane of Italy. We currently count 1721 estates and châteaux in the of Chianti, producing 2759 different wines in conventional, organic and biodynamic agriculture. The wines of Chianti go well with generally quite well with dishes .
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
