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Only made in the very best years, this cinnamon scented red is the very essence of Italian Chianti.
This reserva wine is only made in years when the quality is particularly good. This wine comes from a selection of the very best Sangiovese grapes from the vines to the South of Casavechia and the small Sicelle vineyard. These vineyards are rich in stone and the yield per hectare is particularly low. The wine ages in Slovenian oak casks known as “botti” and in 500 litre French oak casks called “carati” from Allier. The ageing process is completed with a long maturation in the bottle. The wine is a rich ruby colour; the aroma has overtones of wild red berries with hints of cinnamon, leather and tobacco. The tannins are generally strong and well balanced; the aftertaste is lingering and persistent. Serve with your favourite Italian supper.
14.5% ABV
Gabriel Buondonno has managed his estate organically since 1989. The farm covers about 19 hectares, but only half are planted with vines. Both the Chianti Classico and the Riserva are made from 100% sangiovese, but the Riserva is sourced from Sicelle – a single vineyard which delivers some of the highest quality fruit on the estate.
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We're still working on some ideas for our 'Goes Well With' combinations, these things take time, but we're having fun experimenting! If you've got suggestions of your own, or have particularly enjoyed a wine or other drink with a particular meal, or food combination then we would love to hear from you at info@vintageroots.co.uk
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Drink now
OK to keep
Improves with age
Red
White
Rosé
Sweet
A new product for this year
A dry to sweet guide for all white wines, rosés and liquers. '1' is very dry, '9' is very sweet.
A fullness guide for red wines. 'A' is for easy-to-drink, light bodied reds; 'E' for full-bodied and robust reds.
Wines produced according to biodynamic principals
Wines particularly suitable for two to five years ageing
Suitable for vegetarians
Suitable for vegans
Grown on land which is in reconversion to organic (1 or 2 indicates the number of years of progress through the three year process).
