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Sangiovese, the signature grape of Tuscany,
makes earthy, cherry-inflected reds, like this
one from Castello della Paneretta.
What You Need To Know
While many Chianti estates today
blend international grapes like Cabernet and Merlot into
their Sangiovese-based wines, Castello della Paneretta is a proud
traditionalist. This medieval estate, which has been growing wine
grapes since the 16th century, includes only Sangiovese and
Canaiolo in its reds. The result is firmly structured Chianti wines
that have enough natural acidity to pair beautifully with a range of
foods, especially classic, tomato-based sauces and stews.
Castello della Paneretta is located in Chianti Classico, a small,
prestigious subzone whose wines are a step up from basic
Dried cherry, orange
zest and spice scents.
Vibrant dried cherry
and herb flavors.
the bottle should be
cool to the touch.
Rare steaks, rich braises
and ragùs, chicken
or mushroom dishes and
anything with tomatoes.