Curation Note
The Tasting
A guided note in three moments, by our curators
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Appearance & Nose
01The Chianti Classico, as per the regulations, requires at least 80% Sangiovese, a grape variety that here at Podere Capaccia is pressed after a careful final selection of individual berries.
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Palate & Finish
02Fermentation, lasting about three weeks, is expertly managed with pump-overs and rack-and-return to optimize extraction.
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At the Table
03Subsequently, the wine matures in tank where it completes malolactic fermentation, before revealing in a glass intense aromas and a structure that pairs well with traditional dishes such as grilled Florentine steak, rabbit porchetta, or tomato and bread soup.