Tenuta Di Arceno Chianti Classico Gran Selezione DOCG 2018

*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: Full-bodied, Structured
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Bordeaux blend, with ripe blackberries, violets, and tobacco, finishing with velvety tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Limestone and clay soils
Aging: 18 months in oak barrels
Serving Temperature: 16-18°C

Tenuta Di Arceno is a premier estate in Chianti, known for its dedication to crafting exceptional Sangiovese wines. The Gran Selezione represents the pinnacle of their winemaking excellence.

Seafood: Grilled swordfish with capers and herbs.
Poultry: Duck breast with cherry reduction.
Vegetarian: Eggplant lasagne or wild mushroom risotto.
Meat: Braised short ribs or roast lamb.

Pecorino Toscano: Firm and salty, complementing the wine's structure.
Fontina: Creamy and nutty, balancing the wine's richness.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's depth.
Gorgonzola Piccante: Bold and creamy, offering a delightful contrast.

Brasato al Chianti (Chianti-Braised Beef)

Ingredients

• 1.5 kg beef chuck, cut into large cubes
• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 3 garlic cloves, minced
• 750 ml Chianti wine
• 400 g canned chopped tomatoes or tomato purée
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• Salt and freshly ground black pepper
• Optional: 250 ml beef broth (if additional liquid is needed)

Instructions

1. Preheat your oven to 160°C.
2. Season the beef cubes generously with salt and pepper. In a heavy-based ovenproof pot, heat the olive oil over medium-high heat and sear the beef until browned on all sides. Work in batches if necessary.
3. Remove the beef from the pot and set aside. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and lightly caramelised.
4. Add the minced garlic and cook for another minute until fragrant.
5. Return the beef to the pot. Pour in the Chianti wine and add the canned tomatoes, bay leaves, rosemary, and thyme. If you prefer a thinner sauce, add the beef broth at this stage.
6. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the oven.
7. Braise for about 3 hours, or until the beef is melt-in-your-mouth tender and the flavours are well developed. Stir occasionally and check the liquid level, adding more broth if necessary.
8. Once cooked, remove the bay leaves and herb sprigs. Adjust the seasoning with salt and pepper to taste.
9. Serve the brasato hot, accompanied by creamy polenta, mashed potatoes, or a slice of rustic bread to soak up the rich sauce.

Enjoy this hearty dish with your Tenuta Di Arceno Chianti Classico Gran Selezione DOCG 2018 for a truly memorable taste of Tuscany.