Alce Cura Chianti, DOCG
Sangiovese, Canaiolo and Malvasia blend
A Chianti is any wine produced in the Chianti region, in central Tuscany, Italy. Chianti Wine (“kee-on-tee”) is a red blend made primarily with Sangiovese grapes.
The Sangiovese that forms this Chianti blend is a thin-skinned grape, so it makes translucent wines. In the glass, Alce Cura Sangiovese displays a ruby red color with flashes of bright burnt orange—a hue commonly associated with aged wines. Chianti must contain a minimum or 80% Sangiovese, there may be a bit of Canaiolo, for a bit of color or backbone and to soften the finished wine.
Drinking Alce Cure Chianti is a visceral tasting experience. It offers aromas of an Italian grocery store: preserved sour Amarena cherries, dried oregano, dark, aromatic balsamic vinegar, followed by a meaty, dry salami, dark espresso and a whisper of sweet tobacco. This Chianti smells and tastes like Italy. There is a little tartness on the palate, but they are the classic characteristics of Sangiovese:rich plum, dried cherry, bramble fruit and a fatty meaty note tempered with balsamic vinegar, herbs and espresso. Earthy and rustic, high in tannins, overall it is reminiscent of cherries and strawberries, and with its high acidity, it pairs well with food.
Chianti has savory flavors paired with high acidity and coarse tannin which makes it an incredible wine with food. The high acid cuts through richer fatty dishes and stands up to tomato-based pasta sauces, pizza and traditional Tuscan dishes like slow-simmered Ragù al Chingiale. All that dry, powdery tannin makes Chianti wines ideal with dishes that use olive oil or to highlight rich pieces of meat. While many people love to pair this classic Italian Chianti with classic Italian food, Alce Cura is fantastic with whatever you feel like eating. It’s as much a pizza and pasta wine as a grilled cheese and fries wine.
Alcohol: 12% ABV