Chianti Classico, Castello di Cacchiano brand_Giuseppe Gabbas so it pairs very well

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

all aged for 16 months in used French oak of various ages

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

and toasted pastry dough

Makes an excellent aperitif

Chianti Classico, Castello di Cacchiano brand_Giuseppe Gabbas so it pairs very well95% 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