Isole e Olena Chianti Classico 2020

In the 1950s, the father of current winemaker Paolo di Marchi purchased the adjoining hamlets of Isole and Olena and their estates in the Tuscan commune of Barberino Val d'Elsa. This Sangiovese is a deep crimson red colour. Typical sour cherry and red fruit character with bramble notes. The palate has a supple, lithe character full of perfumed fruit and is given depth by a mineral vein. Structure comes from the taut acidity and tannin structure.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a traditional Chianti, with red cherry, cranberry, and hints of tobacco and spice, finishing with refreshing acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Limestone and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Isole e Olena is a renowned Tuscan estate celebrated for its elegant and terroir-driven wines. Their Chianti Classico highlights the best of Sangiovese with balance and complexity.

Seafood: Grilled tuna or swordfish with tomato relish.
Game: Roasted quail or venison stew.
Vegetarian: Spinach lasagna or mushroom risotto.
Meat: Slow-cooked beef ragu or lamb chops.

Pecorino Toscano: Savoury and nutty, enhancing the wine's structure.
Ricotta Salata: Mild and creamy, balancing the wine's acidity.
Fontina: Creamy and savoury, pairing beautifully with the wine's texture.
Australian Parmesan: Sharp and bold, complementing the wine's complexity.

Spinach Lasagna

Ingredients:

• 250g lasagna sheets
• 1 cup ricotta cheese
• 1 cup spinach, chopped
• 2 cups tomato sauce
• 1/2 cup mozzarella cheese, grated
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 180°C. In a bowl, mix ricotta, spinach, salt, and pepper.
2. Layer lasagna sheets, tomato sauce, ricotta mixture, and mozzarella in a baking dish. Repeat until all ingredients are used.
3. Top with Parmesan and bake for 25-30 minutes until golden and bubbly.
4. Serve warm, garnished with fresh basil.