Chianti Classico, Castello di Cacchiano brand_Giuseppe Gabbas Grapes are grown in clay

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

Côtes de Provence appellation

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

Gentle but persistent through the finish

with dark red and blue fruits on the nose

Chianti Classico, Castello di Cacchiano brand_Giuseppe Gabbas Grapes are grown in clay95% 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