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Cantina dell'Aretina Colli Aretini Chianti Tuscany, Italy

Cascina dell'Aretiina





The Cantina dei Vini Tipici dell'Arentino is a co-operative which began in 1970 with 57 members and today has over 500 members who own over 800 hectares of specialized vineyards in the province of Arezzo in the countryside of Tuscany. The Cantina lies in the rolling Tuscan hills which are ideally suited to the cultivation of high quality grapes. By law the member vineyards must deliver their entire harvest to the Cantina. None of their grape harvest is kept for their own private sale, hence the quality of the Cantina’s wines is kept at a very high level. The growers of these historic hillsides are very aware that quality pays. All the Chianti from the Cantina is made in the typical Tuscan Governo-style. The grapes are hand picked, exclusively, then accurately sorted into boxes. They are then cold pressed, under temperature-controlled conditions with subsequent prolonged maceration in order to enhance the fragrances and retain the color continuity from the skins. Drawing off (natural decanting) into small stainless steel tanks, successive decanting and the toscano-governo method of adding small amounts of must of unfermented (fresh) slightly withered grapes, second fermentation in oak in underground cellars at a constant temperature, periodic decanting and the successive phase of maturation in Slavonic oak casks, are the typical stages that the Cantina employs in the making of all their Chiantis.

Aretino Wines









Terre Toscanae Sangiovese di Toscano
Made from 100% Sangiovese grapes that are hand picked and sorted, traditionally cold pressed under temperature controlled conditions and subsequent prolonged maceration in order to enhance the frangrances and retain the color continuity from the skins. this wine has a briliant ruby red color tending to granite with age. the aroma is distinctly characteristic of Sangiovese, delicate, fresh and full. It is soft and velvety on the palate with good structure and an engaging persistence. This is a wine of beautiful body and is perfect for many dining occasions. Couples well wiht grilled or roasted meats, all red meats, game and sharp cheese. Serve at room temperature.


Barone Albergotti - Rosso di Toscana
The Albergotti family is an aristocratic Aretina family that, as noble rulers, have influence of note in the history of not only the city, but the Province. In fact, in the history of Arezzo, the central story of the city is still dedicated to the Albergotti family. One of the descendents of this noble family is Dr. Enrico Albergotti, who holds the title of Barone, and is the original founder of the Cantina. He is the proprietor of twelve hectares of vineyards in the locality of Ceciliano, a hilly zone in the community of Arezzo, where the highest grade grapes of his vineyards are used to make the Rosso Barone Albergotti. For 25 years the Barone has been the caring Vice-President of the Cantina and is the President of the Provincial Union of Agriculture. The noble wine of Barone Albergotti-Rosso di Toscana, has been named in honor of this noble Baron. It is made from a blend of Sangiovese, Cabernet Sauvignon, Canaiolo, and a small portion of other indigenous red grape varietals. The grapes are cold pressed with prolonged maceration under temperature controlled conditions. The traditional Tuscan governo-style of wine making is also employed in the making of this wine , with the periodic natural decanting (drawing off) the addition of fresh must and the maturation of the wine in Slavonic oak barrels (in underground cellars). After 12 months of barrel aging, the wine is filtered and bottled under completely sterilized conditions. The wine then rests for three months in the bottles before being released into the marketplace. This noble wine has an intense, persistent and delicately vanilla flavor with hints of mature fruit. The taste is dry, full-bodied and well structured with the characteristic scent of berries, vanilla and wood. A wonderful compliment to robust meals of game, barbecued meats, spicy cheeses and all types of pastas with tasty sauces. Serve at room temperature.


Ruspante Chianti DOCG
This wine comes from 75% Sangiovese, 10% Canaiolo, 5% Cabernet, 5%Trebbiano di Toscano, and 5% Malvasia del Chianti. It has a persistent and pronounced yet delicately fruity aroma. The taste is pleasing but dry with soft tannins that become velvety with time. The color is ruby red that tends to granite with age. A complement to red meats, pastas, and tasty cheeses. Serve at room temperature.


Vasari Chianti Colli Aretini DOCG
A fine Chianti made from a blend of hand picked Sangiovese, Canaiolo Toscano, and a small percentage of Cabernet, Trebbiano Toscano, and Malvasia del Chianti. The wine is skillfully vinified and then matured in Slavonic oak. The color is a vibrant ruby red that tends to granite with age. The aroma is pleasingly intense and delicately floral. The taste is dry, well balanced with good structure and a finish reminiscent of wild berries. A delightful complement to smoked or barbecued meats, game, and spicy cheeses. Serve at room temperature.


Fonterosso Chianti Riserva
Made from 75% Sangiovese and 15% Cabernet grapes (which may vary slightly according to the harvest) and 5% each of Canaiolo and Merlot, this beautiful Chianti is made in a very special manner. After the traditional hand harvesting and vinification of the grapes, the juice is separated and aged for two years, in four different ways; 20% of the juice goes into small, two year old French Allier barrels of medium toast, 20% goes into small, two year old Missouri Oak barrels of medium toast, 40% goes into medium sized Slavonic oak barrels and 20% is conserved in stainless steel. After this time in wood, the wine is blended together and kept for one month to rest, under temperature control, in stainless steel. This is a prestigious, full bodied, robust wine that can be served on many occasions. A fine complement to roasted and grilled meats, game and seasoned cheeses. Serve at room temperature. To enjoy the optimum flavor, decant for one hour prior to dining.

   
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