Chianti Classico, Castello di Cacchiano brand_Giuseppe Gabbas Gentle but persistent through the

Gentle but persistent through the finish

with dark red and blue fruits on the nose

Grapes are grown in clay and harvested during the first week of October

yet tight with beautiful

so it pairs very well with food and is delicious when combined with seafood

Chianti Classico, Castello di Cacchiano brand_Giuseppe Gabbas Gentle but persistent through the95% Sangiovese, 5% Malvasia Nera and Colorino Silt and clay with marly limestone and calcareous sandstone Sangiovese and Colorino are harvested and fermented together while Malvasia Nera is processed separately Maceration over a period of approximately two weeks with delicate dlestage and pump overs followed by malolactic fermentation The two ferments are blended and aging takes place in medium and large format Slavonian oak barrels for approximately