Grape blend: Sangiovese, Canaiolo, Merlot
Aged: 5 months in large oak casks
Alcohol content: 13% vol
Acidity: 5.1 g/l
Residual sugars: 0.49 g/l
Tuscany is the Italian region that’s most famous worldwide for its wines, and Chianti is its “voice”... with a frank tone and a Tuscan accent, it tells stories of farmers’ pride and of knowledge handed down over the centuries, generation after generation, harvest after harvest.
The grapes used for La Vialla’s Chianti Superiore – in particular the Sangiovese – come from the Fattoria’s vineyards situated both in the valley and on the hillsides, which, due to the different locations, have different ripening times. This year, after a hot summer, September was capricious with heavy rain that quenched the thirst of the grapes – which immediately swelled up – but also “scombussolato” (= disrupted) the plans for the harvest. We had to wait until the moment was right – at least another ten days – before being able to begin picking, in order to obtain the best balance between sugars and acidity. The result, however, was well worth the wait! After fermenting rapidly at a low temperature (23 °C), the base wines underwent malolactic fermentation in steel and continued ageing in wood until a few months before bottling. Then, after delicate racking and blending... the Chianti Superiore was ready to bring its tannic elegance and unmistakable character to the table.
Tasting – Colour: limpid ruby red, not overly intense. The nose: fresh aromas of red fruits and forest floor, with balsamic hints and a pleasant touch of spice. In the mouth: soft, well-integrated tannin, good body and a dry finish, with a slight astringency.
Wine and Food Pairing – It’s a wine that’s part of Tuscan tradition, served in historical inns and at family lunches, and therefore perfect for regional cuisine: pappardelle with meat ragu, pici with “sugo all’aglione” (= tomato and garlic sauce), spaghetti with “sugo finto”, as well as bread soup, ribollita, pappa al pomodoro, traditional oven-cooked dishes, mature cheeses, cold cuts, and naturally... red meat, both grilled and roast.