Corte Rinieri, Chianti Classico Riserva DOCG 2019, Tenuta Orsumella
750ml | 13.5% ABV | Gluten Free
Award-winning and best vintage Chianti produced from handpicked Sangiovese and Cabernet Sauvignon, fulfilling Orsumella’s desire to give Sangiovese a different imprint, characterised by more spicy and intense notes. Aged for 14 months in French oak barrels, it’s an intense ruby red colour with a broad and enveloping perfume, juicy fruit notes of raspberry and blackberry and a spicy undertone.
750ml | 13.5% ABV | Gluten Free
Award-winning and best vintage Chianti produced from handpicked Sangiovese and Cabernet Sauvignon, fulfilling Orsumella’s desire to give Sangiovese a different imprint, characterised by more spicy and intense notes. Aged for 14 months in French oak barrels, it’s an intense ruby red colour with a broad and enveloping perfume, juicy fruit notes of raspberry and blackberry and a spicy undertone.
750ml | 13.5% ABV | Gluten Free
Award-winning and best vintage Chianti produced from handpicked Sangiovese and Cabernet Sauvignon, fulfilling Orsumella’s desire to give Sangiovese a different imprint, characterised by more spicy and intense notes. Aged for 14 months in French oak barrels, it’s an intense ruby red colour with a broad and enveloping perfume, juicy fruit notes of raspberry and blackberry and a spicy undertone.
Description
Content: 750ml
Ingredients: Sangiovese and Cabernet Sauvignon grapes (contains sulphites)
How to enjoy: Pair with poultry and meat dishes.
Origin
TUSCANY, ITALY
Tenuta Orsumella
In 1716 the Grand Duke of Tuscany officially proclaimed the boundaries of the Chianti production area with the aim of founding the first "protected" wine territory which now corresponds to the Chianti Classico. Close to Florence, Tenuta Orsumella produce high quality artisanal wine with a strong personality, tannic and a scent that refers to a bouquet complex of berries and spices, on ideal terrains with Alberese sandstone and Galestro marlstone. Unfailing respect for the character of grapes, manual harvesting, vinification with few sulphites, indigenous yeasts and large oak barrels contribute to the unique aromas of each vintage.
