Crono Chianti Riserva - Tuscany, Italy
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Crono Chianti Riserva - Tuscany, Italy
Crono Chianti Riserva - Tuscany, Italy
Crono Chianti Riserva - Tuscany, Italy
google
Crono Chianti Riserva - Tuscany, Italy
Crono Chianti Riserva - Tuscany, Italy

Crono Chianti Riserva 2016 - Tuscany, Italy

$42 $54
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Domenico Portfido ~ The Apulian Man "A sophisticated Chianti, of great length and finesse to the palate, able to excite like few others thanks to the close link with a unique terroir.....aged in French oak barrels and in new barriques that help the wine to express itself harmoniously with warmth and elegance."

The Winemaker “Vibrant red wine. Intensely vinous bouquet. Harmonious, warm, persistent and rightly tannic flavour. Aged in barrels for at least 12 months; part of the wine is then stored in new Allier and Cher barriques for a further 3 months. Particularly suitable for roast and grilled meats,"

Botter is one of Italy's largest, family-owned wineries and has been producing and exporting wines for almost a century. Today one in every 35 bottles of Italian wine exported is produced by Botter which is managed by the family's third generation of vignerons. Botter is committed to organic and sustainable winemaking practices at many of its vineyards which are located in Puglia, Veneto and Friuli. The winery has won over 100 top international awards for its wines, most notably the gold medal Vinalies Internationales 2014, China Wine & Spirits Awards 2013, Concurs Mondial de Bruxelles 2010, Berliner wine Trophy 2013 and Mundus Vini 2013.

Tuscany is Italy's third most planted region (behind Sicily and Apulia) but it is eighth in terms of output, reflecting both the poor soil of Tuscany and deliberate efforts to limit yields and increase the quality in the wine. After Piedmont and the Veneto, Tuscany produces the third-highest volume of DOC/DOCG wines. More than 80% of the regions' production is in red wine, with the Sangiovese grape being Tuscany's' most prominent grape. Trebbiano is the leading white variety of the region.

The history of viticulture in Tuscany dates back to the Etruscans in the 8th century BC. From the fall of the Roman Empire and throughout the Middle Ages, monasteries were the main purveyors of wines in the region. As the aristocratic and merchant classes emerged, they inherited the share-cropping system of agriculture known as mezzadria. Many Tuscan landowners would turn their half of the grape harvest into wine that would be sold to merchants in Florence. Following the end of the Napoleonic Wars, Tuscany returned to the rule of the Habsburgs. Chianti, Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano and Super Tuscan are Tuscany’s best known wines.

The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history. Like most other wines made in the Old World, Chianti derives its name not from the grape used to make the wine, which is Sangiovese, but from the region where it is made.

For a Chianti to be a Chianti, it must be produced in the Chianti region and be made from at least 80% Sangiovese grapes. While most Chiantis are 100% Sangiovese, some winemakers in the region like to blend the Sangiovese with a little Cabernet, Merlot or Syrah to soften the finished wine.
Grapes: Sangiovese and Merlot
Domenico Portfido ~ The Apulian Man "A sophisticated Chianti, of great length and finesse to the palate, able to excite like few others thanks to the close link with a unique terroir.....aged in French oak barrels and in new barriques that help the wine to express itself harmoniously with warmth and elegance."

The Winemaker “Vibrant red wine. Intensely vinous bouquet. Harmonious, warm, persistent and rightly tannic flavour. Aged in barrels for at least 12 months; part of the wine is then stored in new Allier and Cher barriques for a further 3 months. Particularly suitable for roast and grilled meats,"

Botter is one of Italy's largest, family-owned wineries and has been producing and exporting wines for almost a century. Today one in every 35 bottles of Italian wine exported is produced by Botter which is managed by the family's third generation of vignerons. Botter is committed to organic and sustainable winemaking practices at many of its vineyards which are located in Puglia, Veneto and Friuli. The winery has won over 100 top international awards for its wines, most notably the gold medal Vinalies Internationales 2014, China Wine & Spirits Awards 2013, Concurs Mondial de Bruxelles 2010, Berliner wine Trophy 2013 and Mundus Vini 2013.

Tuscany is Italy's third most planted region (behind Sicily and Apulia) but it is eighth in terms of output, reflecting both the poor soil of Tuscany and deliberate efforts to limit yields and increase the quality in the wine. After Piedmont and the Veneto, Tuscany produces the third-highest volume of DOC/DOCG wines. More than 80% of the regions' production is in red wine, with the Sangiovese grape being Tuscany's' most prominent grape. Trebbiano is the leading white variety of the region.

The history of viticulture in Tuscany dates back to the Etruscans in the 8th century BC. From the fall of the Roman Empire and throughout the Middle Ages, monasteries were the main purveyors of wines in the region. As the aristocratic and merchant classes emerged, they inherited the share-cropping system of agriculture known as mezzadria. Many Tuscan landowners would turn their half of the grape harvest into wine that would be sold to merchants in Florence. Following the end of the Napoleonic Wars, Tuscany returned to the rule of the Habsburgs. Chianti, Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano and Super Tuscan are Tuscany’s best known wines.

The Chianti region is located in Tuscany, that romantic area of central Italy known for its sweeping landscapes, burning hot sun and its wealth of art and food history. Like most other wines made in the Old World, Chianti derives its name not from the grape used to make the wine, which is Sangiovese, but from the region where it is made.

For a Chianti to be a Chianti, it must be produced in the Chianti region and be made from at least 80% Sangiovese grapes. While most Chiantis are 100% Sangiovese, some winemakers in the region like to blend the Sangiovese with a little Cabernet, Merlot or Syrah to soften the finished wine.
Grapes: Sangiovese and Merlot

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