Winery Tipici dell'AretinoChianti Colli Aretini
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
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 Colli Aretini from the Winery Tipici dell'Aretino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chianti Colli Aretini of Winery Tipici dell'Aretino in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Chianti Colli Aretini
Pairings that work perfectly with Chianti Colli Aretini
Original food and wine pairings with Chianti Colli Aretini
The Chianti Colli Aretini of Winery Tipici dell'Aretino matches generally quite well with dishes of beef, veal or poultry such as recipes of spanish stew (cocido), osso bucco or roast turkey in the oven.
Details and technical informations about Winery Tipici dell'Aretino's Chianti Colli Aretini.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Chianti Colli Aretini from Winery Tipici dell'Aretino are 0
Informations about the Winery Tipici dell'Aretino
The Winery Tipici dell'Aretino is one of of the world's great estates. It offers 49 wines for sale in the of Chianti Colli Aretini to come and discover on site or to buy online.
The wine region of Chianti Colli Aretini
DOCG sub-zone of Chianti in the province of Arezzo (eastern Tuscany, Arno valley up to 300 m, clay-limestone soils less complex than neighbouring sub-zones, Mediterranean climate with warm summers and mild winters). Sangiovese as signature red (≥70%) — lighter body and higher acidity than average Chianti, fresh cherry and violet. Autochthonous Canaiolo and Colorino as complements; Cabernet Sauvignon, Cabernet Franc, Trebbiano and Malvasia also permitted.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
