Terre Natuzzi Chianti Riserva DOCG 2018

Terre Natuzzi Chianti Riserva DOCG is a robust and elegant red wine from Tuscany, Italy, crafted primarily from Sangiovese grapes. This full-bodied wine offers aromas of red cherries, violets, and spices, with a refined palate showcasing dark fruit, earthy notes, and silky tannins, culminating in a long, savoury 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: Full-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a refined Cabernet Sauvignon, with red cherries, earthy undertones, and spices
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Chianti Riserva DOCG
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: Aged in oak barrels for 24 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

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 al Cinghiale (Pappardelle with Wild Boar Ragù)

Ingredients:

• 500g pappardelle pasta
• 500g wild boar or pork shoulder, diced
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 2 cups Chianti red wine
• 400g canned crushed tomatoes
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 bay leaves
• 4 tbsp olive oil
• Salt and pepper, to taste
• Freshly grated Parmigiano Reggiano, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sear the wild boar until browned on all sides, then remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until softened.
3. Return the wild boar to the pot and stir in tomato paste. Deglaze with Chianti red wine, scraping any browned bits from the bottom.
4. Add crushed tomatoes, rosemary, bay leaves, salt, and pepper. Cover and simmer on low heat for 2-3 hours until the meat is tender.
5. Cook pappardelle according to package instructions. Drain and toss with the ragù.
6. Serve hot, garnished with freshly grated Parmigiano Reggiano.

Tip: This dish pairs beautifully with a glass of Chianti Riserva for a true Tuscan experience.