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Quick View2018 Tenuta di Sticciano Chianti Maggiano DOCG
$27.90750ml
Certified organic
100% Sangiovese from La Fornace vineyard with westerly exposure. Fermentation with indigenous yeasts for 10 days in stainless steel tanks followed by 5 months in 25 hl barrels and at least 2 months ageing in the bottle. Unfiltered.
Ruby red tending to garnet with ageing. Intense bouquet of small red fruit and red flowers. Persistent and well structured. The same floral notes perceived on the nose are prevalent in the mouth, with further notes of ripe cherry.
A versatile wine. Perfect with red meat, charcuterie and pasta.
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Quick View2013 Tenuta di Sticciano Chianti Riserva della Villa DOCG
$44.90750ml
Certified organic
100% Sangiovese from vineyards located in Quercione with west to south westerly-exposure. Fermentation on skins for 16 days with indigenous yeasts followed by 14 months in 400 litre oak casks followed by bottle-aging in temperature controlled rooms for 4 months. Deep ruby red tending to garnet with ageing. Very fruity, intense and warm with complex notes of ripe red fruit and spice. Good persistence and balanced acidity.
Exceptional with red meat, game and aged cheeses.
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Quick View2012 Tenuta di Sticciano Vin Santo del Chianti DOC
$59.40375 ml
Certified organic
45% Tuscan white Malvasia, 20% Tuscan Trebbiano, 20% San Colombano, 15% White Canaiolo. Only the healthiest grapes are selected and are dried for about 90 days. In the last three months, they are pressed to extract their sweet juice, which ferments and matures for three years in small oak and chestnut barrels ranging from 100 to 200 litres. 6 months ageing in the bottle.
Beautiful amber colour with notes of tropical and candied fruit, ripe apricot, walnut, almond, honey and a touch of cinnamon.A perfect after dinner drink served with cantuccini biscuits.
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Read moreQuick View2013 Tenuta di Sticciano Chianti Riserva della Villa DOCG Magnum 1.5 lt in wood box
$119.90Certified organic
100% Sangiovese from vineyards located in Quercione with west to south westerly-exposure. Fermentation on skins for 16 days with indigenous yeasts followed by 14 months in 400 litre oak casks followed by bottle-ageing in temperature controlled rooms for 4 months. Deep ruby red tending to garnet with ageing. Very fruity, intense and warm with complex notes of ripe red fruit and spice. Good persistence and balanced acidity.
Exceptional with red meat, game and aged cheeses.
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