Cantina Viticoltori Senesi Aretini Chianti Classico Riserva 2020

Cantina Viticoltori Senesi Aretini Chianti Classico Riserva is a bold and elegant red wine from Tuscany, Italy. Crafted from Sangiovese, it showcases aromas of black cherries, dried herbs, and violets, with notes of cedar, leather, and spice. The palate is medium to full-bodied with polished tannins, balanced acidity, and a lingering, harmonious finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a refined Merlot, with notes of red cherries, blackberries, and a touch of dried herbs, balanced by soft tannins and a smooth finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 12-24 months in oak
Serving Temperature: 16-18°C

Cantina Viticoltori Senesi Aretini has a long-standing tradition of producing exceptional Chianti Classico wines. Their 2020 Riserva exemplifies the finesse and complexity of Tuscany's Sangiovese wines.

Seafood: Grilled salmon or swordfish with a balsamic glaze.
Poultry: Roast duck with orange sauce or chicken cacciatore.
Vegetarian: Ratatouille or wild mushroom pasta.
Meat: Grilled steak, osso buco, or pork loin.

Pecorino Toscano: Salty and nutty, enhancing the wine's tannins.
Parmigiano Reggiano: Rich and savoury, balancing the wine's acidity.
Fontina: Creamy and mild, complementing the wine's structure.
Ricotta Salata: Light and salty, pairing beautifully with the wine.

Osso Buco alla Milanese

Ingredients:

• 4 veal shanks
• 1 cup white wine
• 1 cup beef stock
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season veal shanks with salt and pepper. Heat olive oil in a large pot and brown the shanks on all sides. Remove and set aside.
2. Sauté onion, carrots, celery, and garlic in the same pot until softened.
3. Stir in tomato paste and cook for 1 minute. Add white wine and reduce by half.
4. Return the shanks to the pot and pour in beef stock. Simmer gently for 2 hours, or until tender.
5. Serve with saffron risotto or polenta.

Tip: Garnish with gremolata (a mix of lemon zest, parsley, and garlic) for extra flavour.