Cantina Viticoltori Senesi Aretini Chianti Classico Riserva 2016

Cantina Viticoltori Senesi Aretini Chianti Classico Riserva is a rich and structured red wine from Tuscany, Italy. Made predominantly from Sangiovese, it delivers aromas of ripe cherries, plums, and violets, with hints of spice, tobacco, and vanilla. The palate is full-bodied with velvety tannins, vibrant acidity, and a long, balanced finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a refined Merlot, with notes of red cherries, blackberries, and a touch of dried herbs, balanced by soft tannins and a smooth finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 12-24 months in oak
Serving Temperature: 16-18°C

Cantina Viticoltori Senesi Aretini is a respected winery in Tuscany, known for producing Chianti Classico wines that highlight the elegance and depth of the region's terroir. Their Riserva offerings are celebrated for their complexity and balance.

Seafood: Grilled swordfish or tuna with tomato salsa.
Poultry: Herb-roasted chicken or duck breast with cherry glaze.
Vegetarian: Mushroom risotto or eggplant parmigiana.
Meat: Braised lamb, beef stew, or venison chops.

Pecorino Toscano: Salty and nutty, complementing the wine's depth.
Parmigiano Reggiano: Umami-rich and bold, enhancing the wine's structure.
Aged Provolone: Savoury and sharp, balancing the wine's tannins.
Gorgonzola Dolce: Creamy and tangy, providing a delightful contrast.

Braised Lamb Shanks with Rosemary

Ingredients:

• 4 lamb shanks
• 2 cups red wine
• 1 cup beef stock
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 sprigs rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season lamb shanks with salt and pepper. Heat olive oil in a large pot and sear the lamb until browned. Remove and set aside.
2. Sauté onions, garlic, and carrots in the same pot until softened.
3. Return lamb to the pot and add red wine, beef stock, and rosemary. Bring to a simmer.
4. Cover and cook on low heat for 2–3 hours, or until lamb is tender.
5. Serve with mashed potatoes or polenta.

Tip: Garnish with fresh rosemary sprigs for added aroma.