Laura Lorenzo Daterra Viticultores Azos Da Vila 2019Varietals: Mouraton, Menca, Garnacha Tintorera, Merenzao, Gran Negro

which really brings out the flavors nicely

Four weeks on the skins during fermentation

they are (and always have been) among the most visceral expressions of Chianti Classico in existence

with intriguing nuances of cardamom

or paired with seafood

The clay on limestone soil provides wines that are light on their feet with good intensity and acidity

Three grams of S02 per hectoliter are added after malolactic fermentation

despite its minerality and lively acidity

mixed dark berry pie

in an area that prior to the 1919 AOC act was actually a fruit source for Champagne wines

10% Cabernet Sauvignon

vibrant Chardonnay