Terre Natuzzi Chianti Riserva DOCG 2018

Terre Natuzzi Chianti Riserva DOCG 2018 is a refined Sangiovese-based red wine from Tuscany, showcasing aromas of red cherries, wild berries, and violets, with subtle hints of herbs and spice. On the palate, it is medium-bodied and well-structured, with balanced acidity and a long, elegant 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: Cherry, red plum, leather, tobacco, spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Rolling hills with clay and limestone soils
Aging: Aged in oak barrels for 24 months
Serving Temperature: 16-18°C

Terre Natuzzi is a distinguished winery in Tuscany, Italy, renowned for producing classic Chianti wines that reflect the region's rich viticultural heritage and commitment to quality.

Seafood: Tuna carpaccio or grilled swordfish with capers.
Poultry: Roast duck breast or chicken saltimbocca.
Vegetarian: Spinach and ricotta ravioli or eggplant lasagna.
Meat: Bistecca alla Fiorentina, osso buco, or wild boar stew.

Pecorino Toscano: Savoury and nutty, complementing the wine's acidity.
Aged Provolone: Sharp and bold, enhancing the wine's complexity.
Parmigiano Reggiano: Salty and umami-rich, balancing the wine's tannins.
Taleggio: Soft and creamy, softening the wine's structure.

Pappardelle with Wild Boar Ragù

Ingredients:

• 500g pappardelle pasta
• 1kg wild boar shoulder, cubed
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 400g canned tomatoes
• 2 tbsp tomato paste
• 2 bay leaves
• 1 sprig fresh rosemary
• Olive oil, for cooking
• Salt and pepper, to taste
• Grated Parmigiano Reggiano, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the wild boar and brown on all sides. Remove and set aside.
2. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened.
3. Return the boar to the pot. Pour in the red wine, scraping up any browned bits from the bottom.
4. Add the tomatoes, tomato paste, bay leaves, and rosemary. Season with salt and pepper.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 2–3 hours, until the meat is tender and the sauce has thickened.
6. Cook the pappardelle in salted boiling water until al dente. Drain and toss with the ragù.
7. Serve hot, topped with grated Parmigiano Reggiano.

Tip: Marinate the wild boar in red wine and herbs overnight for enhanced flavour.