Gagliole Rubiolo Chianti Classico, IT

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Rich and full-bodied. Bright red fruit complemented by vanilla, cedar, and deep earthy tones

Harvest Sangiovese and Canaiolo grapes by hand in late September when they reach optimal ripeness.

Harvesting

Crush the harvested grapes and transfer them to fermentation tanks. Add yeast to initiate fermentation, allowing the mixture to ferment for about 10-14 days at controlled temperatures.

Crushing and Fermentation

Once fermentation is complete, macerate the wine with the skins for an additional 7-10 days to extract color and tannins.

Maceration

Transfer the wine to oak barrels for aging. Allow the wine to age for at least 12 months to develop its rich flavors of vanilla, cedar, and earthy tones.

Aging

After aging, filter and bottle the wine into 750 ml bottles. Seal and label appropriately.

Bottling

Allow the bottled wine to rest for a few months before serving to enhance its complexity. Serve at a temperature of 16-18°C.

Ready to Serve

Sangiovese grapes

Canaiolo grapes

Yeast

Oak barrels

Bottles

Chianti Classico, 'Rubiolo,' Gagliole, Toscana, DOCG, 2023

Crème Liqueurs

Grappa

Cognac & Armagnac

Fortified/Dessert Wines

Amaro

Vanilla gelato, hot espresso, chocolate ganache, whipped cream

Affogato

Make Chianti Classico, 'Rubiolo,' Gagliole, Toscana, DOCG, 2023 Recipe in just 12h . Rich and full-bodied. Bright red fruit complemented by vanilla, cedar, and deep earthy tones

Chianti Classico, 'rubiolo,' Gagliole, Toscana, Docg, 2023 Recipe

Descriptors

Tasting Notes

Food Pairings

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