Chianti Classico Riserva

Typical blend according to the regulations of the Consorzio Chianti Classico for vintages  prior to 2006:

70% Sangiovese, 10% Canaiolo, 10% Malvasia, 10% Trebbiano

For vintages after 2006, new regulations governing the blend come into effect:

80% Sangiovese, the remaining 20% is composed of local varieties – Canaiolo, Colorino, Ciliegolo, Malvasia Nero.

Because of its particular blend, the wine lends itself to aging.  In fact, the Fattoria Montagliari Chianti Classico is aged approximately 50-60 months in chestnut barrels, then finished in the bottle for approximately 6-12 months.

Organoleptic Data:

Color: Intense ruby with undercurrents of onion skin

Bouquet:  Cooked fruit, caramel, vanilla, leather, strawberry,

cherry, paper

The wine is well structured and warm in the mouth,

balanced with fine-grained, soft yet persistent

tannins. Woody with undercurrents of liqurice and vanilla.

Food and wine pairing:

Pasta and rice dishes w hearty sauce,

medium-aged cheeses, white meats,

game, steak, grilled meats

General information:

Alcohol content: 13,5 - 14%

Reduced sugars: 2.20 g/l

Total dry extract:  32,3 g/l

Ph:  3.33

Total acidity:  6.5 g/L (Tartaric acid)

Volatile acidity:  0.91 g/L (Acetic acid)

Free sulphurous acid:  3 mg/l

Total sulphurous acid:  71 mg/l