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A powerful, full-bodied wine, which has good depth and evident new oak character. It tastes of ripe berries, oak, and vanilla - delightful stuff!
Produced from Sangiovese grapes, Chianti Classico Borgo Scopeto ages in oak barrels of various capacities (20 Hl barrels and barriques) for 12 months.
After a further 5 months' refining in the bottle, it has an intense bouquet with hints of soft fruits. To the palate it is well structured and reveals a good harmony between the tannic and acid components.
Accompanies: a wine for the whole meal, particularly suitable for serving with pasta and rice, all meat dishes and cheese that is not too ripe.
A wine for the whole meal, particularly suitable for serving with pasta and rice, all meat dishes and cheese that is not too ripe.
Borgo Scarpeto is an old and well-established estate producer of Chianti Classico and is a true borgo - a hamlet with its own church, post office, town center and residences. Elizabetta Gnudi owns Borgo Scopeto, and she and winemaker Simone Giunti are responsible for all aspects of the production of Borgo Scopeto wines.
The Chianti Classico of Borgo Scopeto comes from Castelnuovo Berardenga, which is the southern-most commune within the Chianti Classico zone. All vineyards at Borgo Scopeto are dry farmed from the day the vines are first planted.
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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