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: Full-bodied, Structured
Grape Varietal: Sangiovese
Tastes Like: Red cherries, plums, violets, spice, leather, tobacco
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.

Beef Stew with Chianti

Ingredients:

• 1kg beef chuck, cubed
• 2 cups Chianti wine
• 2 cups beef stock
• 2 onions, diced
• 3 carrots, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 sprigs rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a pot and sear the beef until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Stir in tomato paste and cook for 2 minutes.
3. Deglaze with Chianti wine, scraping up browned bits. Add beef stock and rosemary, then return the beef to the pot.
4. Cover and simmer for 3 hours until the beef is tender.
5. Serve with creamy polenta or crusty bread.

Tip: Add a splash of balsamic vinegar for added complexity.