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Melini Chianti Borghi d'Elsa 2011

Bottle Size: 1.50l Item #: 1792184
This item is not currently available for purchase.

Melini Chianti Borghi d'Elsa 2011 1.50l

Melini Chianti Borghi d'Elsa

Bright, ruby-red. The bouquet is intense, fragrant with elegant scents of iris and raspberries and spices. The taste is dry, full and harmonious with an elegant aftertaste of toasted almonds and fruit.

Wine Type: Dry Red Grape Type: 80% Sangiovese, 10% Canaiolo Nero, 7% Malvasia, 3% Trebbiano. Country: Italy Region: Tuscany

Food Match: pork, pizza, pasta in meat sauce, chicken, Antipasto.

Vinification: Selected vineyards on the hills along the river Elsa, by old and picturesque villages of Monte Reggiani, Colle, San Gimignano and Certaldo. The vines are trained on simple and double Guyot at 300-350 m high on well exposed soil, made of alberese, marl and limestone. The wine is aged for more than one year in oak. The ripe grapes, picked in October, are vinified in “red” with two weeks maceration and pumping over. Fermentation takes place at 25-26 degrees Celsius.

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This product is not currently available for purchase.
Melini Melini Chianti Borghi d'Elsa 2011
BOTTLE SIZE: 1.50l
 

Notes on the Melini Chianti Borghi d'Elsa 1.50L 2011

Tasting Notes Bright, ruby-red. The bouquet is intense, fragrant with elegant scents of iris and raspberries and spices. The taste is dry, full and harmonious with an elegant aftertaste of toasted almonds and fruit.

Technical Notes Wine Type: Dry Red Grape Type: 80% Sangiovese, 10% Canaiolo Nero, 7% Malvasia, 3% Trebbiano. Country: Italy Region: Tuscany

Food Pairing Food Match: pork, pizza, pasta in meat sauce, chicken, Antipasto.

Additional Notes Vinification: Selected vineyards on the hills along the river Elsa, by old and picturesque villages of Monte Reggiani, Colle, San Gimignano and Certaldo. The vines are trained on simple and double Guyot at 300-350 m high on well exposed soil, made of alberese, marl and limestone. The wine is aged for more than one year in oak. The ripe grapes, picked in October, are vinified in “red” with two weeks maceration and pumping over. Fermentation takes place at 25-26 degrees Celsius.