Carobbio 'Chianti Classico' DOCG 2014 Magnum
- Textured, savoury
This wine is like pulling up to the club in a ruby red Lambo with full bodied, hand-picked sangiovese and merlot under the hood. Well, not really, but this wine is just as Italian and just as luxurious. Oh, and it’s a magnum.
Brought to you by the Carobbio team who are all about passion, care and precision, this is a wine of “extreme elegance and finesse”. Perfectly crafted to truly express the region, the red fruits and hit of licorice combine with the super soft tannins creating a smooth and balanced ride.
And did I mention this is a magnum? There’s just something about a magnum that says “I’ve arrived”, and when it’s a Chianti Classico straight from Tuscany then mofo, you’re arriving in style.
“Everything is in place here, from rounded concentration to a super, fruit-driven finish. The opulent nose is warm and spicy with ripe black fruit and white pepper notes. Ripe and leafy, the juicy palate is packed with tender red and black fruits, smooth tannins and great minerality.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 95% Sangiovese, 5% Merlot
- Serving Temp.
Nestled in the hills of Tuscany, between Florence and Siena, Tenuta Carobbio is 50ha of ancient vineyards, olive groves and woods. Within the “golden hollow” of Panzano, the vineyard is protected by hills and mountains that serve to absorb the warmth of the afternoon sun and ensure that the Chianti Classico and Super Tuscan grapes are perfectly ripened. Sounds pretty speccy right? What if I also told you that in the 15th Century the dad of the actual Mona Lisa lived in the traditional farmhouse? Natural and historical bragging rights aside, since its inception in 1985 Carobbio have focused on excellence. The entrepreneur Carlo Novarese sought to combine the best in modern agricultural science with tradition. Handpicking is still used to ensure only the healthiest and ripest of grapes are used to their produce refined, structured and fragrant wines.
Ah...Tuscany. The home of rolling hills, extra virgin olive oil, Steak Florentine and, of course, Chianti. Everything here is about the earth, and it shows through in the produce. Earthy, vinous, purely rustic and unadulterated. Some of our most enjoyable experiences have come from here. They don't generally come cheap, but they're well worth it.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Tagliatelle with ragu sauce
- Beef ragu sauce
- 1 tablespoon balsamic vinegar
- 200g green beans, trimmed
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped fresh basil leaves
- 1/3 cup shaved parmesan
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
- Meanwhile, combine ragu sauce and vinegar in a saucepan over medium-high heat. Bring to a simmer. Add beans. Cook for 3 to 4 minutes. Stir in oregano and basil. Season with salt and pepper.
- Add pasta to sauce. Toss to combine. Serve sprinkled with parmesan and parsley.