Chianti Classico Castello di Uzzano 1967
Denne rødvin er en Chianti Classico fra 1967, produceret af Conti Castelbarco Albani Masetti under navnet Castello di Uzzano. Vinen er fremstillet i Toscana og bærer klassifikationen Denominazione di Origine Controllata. Den er aftappet direkte på slottet, hvilket fremgår af angivelsen "Messo in bottiglia al castello".
Chianti Classico udgør Toscanas historiske kerneområde beliggende mellem Firenze og Siena. Området er anerkendt som en af Italiens vigtigste appellationer og har sin egen klassifikation, der er kendetegnet ved det historiske sorte hanesymbol. Årgang 1967 i denne region har opnået en score på 83 point og beskrives overordnet som moden og tilgængelig.
Vinen er baseret på Sangiovese, som er en italiensk hoveddrue kendt for at bidrage med en klassisk struktur. Druen er det absolut bærende element i Chianti Classico, hvor den ifølge appellationens krav skal udgøre mindst 80 procent. Ud over Toscana dyrkes Sangiovese typisk også i regioner som Umbrien og Emilia Romagna samt i Californien.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Tuscany
Tuscany is one of Italy's most iconic wine regions, with roots reaching back to the Etruscans. Sangiovese is the undisputed principal grape and forms the basis for classics such as Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. From the 1970s the prestigious Super Tuscans also emerged along the coast. The rolling hills produce structured red wines with cherry, herbs and firm tannins.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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