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Chianti Classico Riserva 1998 has an intense ruby colour. Its aroma is packed with berry fruit and flowery overtones, harmoniously woven with a spicy-vanilla note from the wood. The taste is rich and full-bodied. The acidity is well balanced and the fruity aftertaste is persistent. Already delicious, it will improve for many years under good cellar conditions.
The Chianti Classico Riserva is best enjoyed with red meats and game, but it is also a perfect match for aged cheeses. A Riserva will be at its best if served at room temperature and uncorked two hours before serving, allowing the wine to breath. Serve at 65°F.
Badia a Coltibuono, or "The Abbey of good harvest," lies in the heart of the Chianti Classico area, between Florence and Siena. The Abbey is approximately two thousand years old, but history records date the property back to the Etruscan civilizations of the 3rd century BC. Today, the estate is composed of vineyards, chestnut, walnut and olive trees, all of them lying on one of the best sites in the Chianti area, where the soil is very rich and the climate is mild and sunny all year round. Badia a Coltibuono is very proud to produce some of Tuscany's finest and most noble wines.
One of the most important wine regions in Italy, Tuscany is home to the cities of Florence and Siena, the districts of Chianti and Brunello di Montalcino, and the wineries of Sassicaia, Tignanello and Ornellaia. Tuscany is also home to the indigenous Italian grape variety, Sangiovese. Most of the wine coming from Tuscany is made from some clone of this...Read More About Tuscany
Sangiovese (SAHN-gee-oh-VAY-zee) Blood of Jove (literally translated) The principal grape of Chianti - in fact, the principle grape of all of Tuscany - has had its ups and downs. For a stint in the 70s and 80s, wines labeled Chianti contained cheap red wine packaged in a straw casked bottle, most popular for the candle holder it would become. But no more. Sangiovese re...Read More About Sangiovese
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