Badia a Coltibuono Cetamura Chianti DOCG
Badia a Coltibuono developed Cetamura (pronounced chay-ta-MOO-ra) in the late 1980s to apply the know-how developed in the production of the estate wines to the goal of producing an excellent value wine. The goal was, and still is, to show the true character, quality, and style of Tuscany in an elegant, drinkable, and food-friendly form. The Coltibuono Cetamura Chianti is a young and fresh Sangiovese for every day. The Cetamura name comes from a hamlet on the Badia a Coltibuono estate where archeologists have excavated remains of a medieval fort, an earlier Roman villa, and an even earlier Estruscan town. Finds at Cetamura include evidence of viticulture more than 2,000 years old.
Standard to the region, this Chianti is predominately Sangiovese, with a small percentage of traditional complementary varieties. Aromas of intense, bright ruby red cherry and blackberry with cinnamon and clove nuances. The wine is full-bodied and well-balanced, soft with pleasant acidity, and a finish that is clean and persistent.
Bell’Agio Chianti Notes To Your Senses:
- TASTE: Red cherry and blackberry lead into a mild acidity for a long and persistent finish
- AROMA: Intense red cherry and blackberry
- APPEARANCE: Ruby red
- ABV: 12.5%
- PAIRING: First courses, meats with sauces, cheeses
Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.
Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!
Master Sommelier Little Known, Big Facts:
- The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
- The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
- The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
- Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
- Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
- A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
- If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
- Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
- Smell is by far the most important sense when it comes to drinking wine
- Wine was first developed in Mesopotamia, not France
- French wines are labeled following the soil on which they are produced, not according to the grape used
- When chilling wine, adding salt to ice will cool it down faster
You must be 21 or over to purchase this product
Serve at room temperature