Lornano Chianti Classico DOCG 2016
- Textured, savoury
Chianti for the New World wine-lover. Bold and supple, with heaps of saucy black cherry action. The acid’s there; that common theme in pretty much all Italians that guarantees food-friendliness. Dusty cypress-lined gravel path tannins give just the right hint of the rustic, without taking away from the class and poise of what is a cracking vino.
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
- 100% Sangiovese
- Serving Temp.
From the producer
Intense and focused ruby red colour. Fragrance of ripe red fruit on a spicy background: red cherries, blackberry, blueberry. The palate brings all its freshness, a nice acidity with fair and balanced tannins, accompanied by a long persistence.
From a selection of Sangiovese grapes harvested between 3 and 19 October, carefully de-stemmed grapes are vinified in modern stainless steel tanks, with maceration on the skins for a median duration of 15-18 days at a temperature of about 26 ° centigrade. When the alcoholic fermentation is completed, the wine begins his malolactic fermentation after which there the transfer in French oak barrels where it remains for about 12 months. It plays a further aging in bottle of six months.
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...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.