Tenuta Di Arceno Chianti Classico DOCG 2021

Tenuta di Arceno Chianti Classico DOCG is a refined and site-driven expression from the hills of San Gusmè in Castelnuovo Berardenga - the southernmost edge of Chianti Classico, where elevation and galestro-rich soils produce wines of structure and vibrancy.

Composed of 85% Sangiovese and 15% Merlot, this Annata is aged for 10 months in French oak, allowing the purity of Sangiovese to shine while adding polish and depth. Tenuta di Arceno is known for its parcel-by-parcel approach, carefully listening to the soil and microclimate to craft wines that reflect the individuality of the estate.

Elegant, food-focused and unmistakably Tuscan. Perfect with bistecca, tomato-based pasta dishes or aged Pecorino.

*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 Pinot Noir, with red cherries, violets, and earthy spices, finishing with refined tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Limestone and clay soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Tenuta Di Arceno is known for its expertise in crafting Chianti wines that highlight the purity and elegance of Sangiovese. This Riserva is a prime example of their skill and dedication.

Seafood: Grilled salmon or seared tuna with a balsamic reduction.
Poultry: Roast chicken or turkey with herb stuffing.
Vegetarian: Tomato and basil gnocchi or stuffed bell peppers.
Meat: Veal scallopini or pork tenderloin.

Pecorino Romano: Firm and salty, balancing the wine's structure.
Fontina: Creamy and nutty, complementing the wine's richness.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's depth.
Ricotta Salata: Mild and tangy, pairing beautifully with the wine.

Tagliata di Manzo con Rucola e Pomodorini (Sliced Beef with Rocket and Cherry Tomatoes)

Ingredients

• 600-800g beef tenderloin (or your preferred cut for tagliata)
• Sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• A handful of fresh rocket (rucola)
• 200g cherry tomatoes, halved
• Shaved Parmigiano Reggiano (optional)
• Optional: a drizzle of balsamic glaze

Instructions

1. Take the beef out of the fridge about 30 minutes before cooking to reach room temperature. Season generously with salt and pepper on all sides.
2. Heat a heavy-based skillet or grill pan over high heat and add the olive oil. Sear the beef for 2-3 minutes on each side for a medium-rare finish, or adjust the time according to your preferred doneness.
3. Once cooked, transfer the beef to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
4. Thinly slice the beef against the grain. Arrange the slices on a serving platter over a bed of fresh rocket and scatter the halved cherry tomatoes around.
5. Finish with a light drizzle of extra virgin olive oil and, if using, a few shavings of Parmigiano Reggiano. For an extra touch of sweetness, add a drizzle of balsamic glaze.
6. Serve immediately while warm, enjoying the harmonious pairing with your glass of Tenuta Di Arceno Chianti Classico DOCG.

This tagliata brings a true taste of Tuscany to your table, making it an ideal match for the refined, cherry-inflected elegance of the wine.