Zonin Chianti DOCG
![](https://th.wine-now.asia/media/attribute-icon/country_newicon_6_1_1_1_1_1_1_1_3_1.jpg)
Country
Italy
![](https://th.wine-now.asia/media/attribute-icon/bottle_size_icon_1_1_1_2_1.jpg)
bottle size
750 ml
![](https://th.wine-now.asia/media/attribute-icon/wine_type_newicon_1_1.jpg)
Wine Type
Red Wine
![](https://th.wine-now.asia/media/attribute-icon/region_icon_1_1_1.jpg)
Wine Region
Tuscany
![](https://th.wine-now.asia/media/attribute-icon/grape_variety_icon_1_1_1_1.jpg)
Grape Variety
Sangiovese
![](https://th.wine-now.asia/media/attribute-icon/vintage-year.png)
vintage
Current vintage
![](https://th.wine-now.asia/media/attribute-icon/alcohol_icon_2_1.jpg)
Alcohol
12.50%
characteristics
Body
Full
Full
Full
Acidity
High
High
High
Tannin
High
High
High
Current vintage
Product Description
Bright ruby-red color of an attractive intensity. In its youth, it is richly marked by violet reflections that tend to become garnet with age. Characteristically intense,fine and elegant and distinguished by an elegant scent of violets and tenuous perfumes of wild berries. Dry, full, properly balanced and extremely enticing with lingering acidity and flavors of cherry and spice.
Profile
Grape Blended
100% Sangiovese
Palate
Dry, full, properly balanced and extremely enticing with lingering acidity and flavors of cherry and spice.
Colour
Bright ruby-red color of an attractive intensity.
Aroma
Characteristically intense, fine, elegant, and distinguished with a scent of violets and tenuous perfumes of wild berries.
Palate
Dry, full, properly balanced and extremely enticing with lingering acidity and flavors of cherry and spice.
Wine Pairing
![](https://th.wine-now.asia/media/amasty/shopby/option_images/slider/beef_2x_1.png)
:Beef
![](https://th.wine-now.asia/media/amasty/shopby/option_images/slider/lamb_2x_1.png)
:Lamb
![](https://th.wine-now.asia/media/amasty/shopby/option_images/slider/cured-meat_2x.png)
:Cured Meat
:Soft Cheese
:Pasta
Product details
VINIFICATION AND MATURATION
The stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the skins for about a week in temperature controlled stainless steel vinifiers at a tempe- rature of about 82-36°F. After the alcoholic fermentation is over, the wine undergoes also the malolactic fermentation, a process that lowers total acidity and makes wines seem rounder and fuller in flavor
Brand