Viticoltori Senesi Aretini Chianti DOCG 2021

Viticoltori Senesi Aretini Chianti DOCG is a vibrant and approachable red wine from Tuscany, Italy. Made predominantly from Sangiovese, it offers aromas of red cherries, raspberries, and wildflowers, with hints of spice and earth. The palate is medium-bodied with bright acidity, soft tannins, and a clean, fruity 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, Vibrant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a classic Chianti, with red cherry, cranberry, and dried herbs, balanced by bright acidity and soft tannins.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: Stainless steel and neutral oak
Serving Temperature: 16-18°C

Viticoltori Senesi Aretini is a respected winery in Tuscany, Italy, dedicated to producing authentic Chianti wines that showcase the character of Sangiovese. Their Chianti DOCG is a classic and food-friendly choice.

Seafood: Grilled tuna or swordfish with tomato salsa.
Poultry: Lemon-herb roasted chicken or turkey meatballs.
Vegetarian: Spinach and ricotta ravioli or zucchini fritters.
Meat: Pork medallions, lamb ragu, or beef meatballs.

Pecorino Toscano: Salty and nutty, enhancing the wine's acidity.
Ricotta Salata: Mild and savoury, complementing the wine's freshness.
Fontina: Creamy and soft, balancing the wine's fruitiness.
Grana Padano: Nutty and umami-rich, pairing beautifully with the wine's light structure.

Spinach and Ricotta Ravioli

Ingredients:

• 250g fresh pasta sheets
• 200g ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 egg yolk
• 1 cup tomato passata
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Mix ricotta, spinach, Parmesan, and egg yolk in a bowl. Season with salt and pepper.
2. Cut pasta sheets into squares. Place a teaspoon of filling in the centre of each square and fold into triangles, sealing the edges tightly.
3. Bring a pot of salted water to a boil. Cook ravioli for 3–4 minutes until they float to the top.
4. In a pan, heat olive oil and tomato passata. Season with salt and pepper.
5. Toss the cooked ravioli in the sauce and serve warm.

Tip: Garnish with fresh basil and a sprinkle of Parmesan.