CHIANTI CLASSICO, TUSCANY, ITALY

Rich & structured with a complex bouquet layered with aromas of ripe red cherries and violets, followed by notes of leather and white pepper. Fermented in stainless steel, the wine rests for 10 months before being transferred into French and American oak barrels where it aged for 12 months.

Food Pairings: peppered steak over red potatoes, BBQ meats, blackened salmon.