Terra Nostra Chianti is made in the fashion of a young Bordeaux. Unlike the Gran Crus of the Medoc or the Chianti Classico Riservas of Tuscany, these dry reds are vinified to capture the quality and essence of more austere and longer-lived counterparts, but in a classy, easy, friendly style. A careful selection of premium vinifera grapes (primarily Sangiovese) is followed by a temperature controlled fermentation and 4 months of aging in large, traditional Slavonian oak casks. The resulting dry reds are pleasant, vibrant and delicious, without the tannins of more costly Tuscan reds. If you are looking for excellent value in Chianti, try Terra Nostra. Enjoy it young, although it will develop with moderate cellaring.
Sangiovese takes its name from “Sangue di Giove” (Blood of Jupiter). It is the most important red varietal in central Italy. The Sangiovese Grosso is also known as the Brunello, Morellino, and Prugnolo Gentile in specific zones of Tuscany. Canaiolo Nero is an early maturing, softer varietal, which is an ingredient in at least 17 D.O.C. wines. It has been in Tuscany for more than two centuries.
A brilliant ruby color, violets and strawberries in the nose, a dry, fruity, harmonious taste and a pleasant finish. Vinified to be enjoyed young.
Primarily Sangiovese (90%) with some red Canaiolo (10%)
Poultry, pizza, burgers, pastas with tomato and meat sauces, stews, chicken or veal parmigiana. Steaks, roasts, grilled veal.
Terra Nostra Chianti HeyDay Fact Sheet.pdf
Terra Nostra Chianti Shelftalker.pdf