Terre Natuzzi “Don Giovanni” Chianti Classico DOCG 2020

Terre Natuzzi “Don Giovanni” Chianti Classico DOCG is a bold and structured red wine from Tuscany, Italy. Made predominantly from Sangiovese, it showcases aromas of red cherries, plums, and violets, with hints of spice, leather, and tobacco. The palate is full-bodied with firm tannins, bright 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, Structured
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Cabernet Sauvignon, with dark cherry, plum, spice, and firm tannins, but lifted by Tuscan brightness and elegance.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Limestone and clay soils
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Terre Natuzzi is a renowned winery in Tuscany, producing Chianti Classico wines that reflect the elegance and tradition of the region. "Don Giovanni" is a signature expression of their dedication to quality and craftsmanship.

Seafood: Grilled swordfish or tuna with a tomato-based sauce.
Poultry: Roast duck or chicken cacciatore.
Vegetarian: Eggplant parmigiana or mushroom risotto.
Meat: Lamb shanks, beef stew, or venison chops.

Pecorino Toscano: Salty and nutty, enhancing the wine's structure.
Parmigiano Reggiano: Umami-rich and nutty, complementing the wine's tannins.
Provolone Piccante: Bold and savoury, pairing beautifully with the wine.
Gorgonzola Dolce: Creamy and tangy, providing a delightful contrast.

Tagliatelle ai Funghi Porcini (Tagliatelle with Porcini Mushrooms)

Ingredients:

• 400 g fresh tagliatelle pasta
• 300 g fresh porcini mushrooms (or a mix of porcini and other wild mushrooms)
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, lightly crushed
• 50 g unsalted butter
• 100 ml dry white wine
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmigiano Reggiano, to serve

Instructions:

1. Clean the mushrooms and slice them thinly.
2. Heat olive oil and butter in a large pan over medium heat. Add the garlic and sauté until fragrant, then remove it.
3. Add the mushrooms and cook until they release their liquid and start to turn golden, about 8 minutes.
4. Pour in the white wine and let it reduce for 2–3 minutes. Season with salt and pepper.
5. Meanwhile, cook the tagliatelle in salted boiling water until al dente. Drain, reserving a little pasta water.
6. Toss the pasta with the mushroom sauce, adding a splash of pasta water if needed for silkiness.
7. Sprinkle with parsley and serve with Parmigiano Reggiano.
8. The earthy depth of the porcini pairs beautifully with Terre Natuzzi “Don Giovanni” Chianti Classico - the wine’s cherry fruit, spice, and savoury tobacco notes lift the richness of the mushrooms and balance the dish elegantly.