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Chianti Classico DOCG 2019 - Castello di Monsanto
Castello di Monsanto

CHIANTI CLASSICO DOCG 2019 - CASTELLO DI MONSANTO

  Italy / Tuscany
€27.20
€23.70
QTY
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94pts by James Suckling, 93 pts by Falstaff and Wine Spectator!

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Why do we love it?

Castello di Monsanto Chianti Classico 2019 is a fantastic Chianti with rich sour cherry fruit, refined tannins and elegant oak, which despite its small price has managed to score 94pts by James Suckling, 93 pts by Falstaff and another 93 pts by Wine Spectator.

Castello di Monsanto was founded in 1960 when Aldo Bianchi bought 6 hectares of the Il Poggio vineyard. Today, the winery has 72 hectares, planted mainly with Sangiovese, in the DOCG zone of Chianti. Castello di Monsanto Chianti Classico 2019 is made from their youngest vines and consists of 90% Sangiovese and 10% Canaiolo and Colorino. The wine ferments in stainless steel tanks and then ages in 3,800-liter oak tanks for 15 months. The result has juicy red and black fruit, earthy notes and a spicy character that will captivate you.

Pair Castello di Monsanto Chianti Classico 2019 with a sumptuous ragout!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium purple color and impressive aromas of sour cherry, cherry, blackberry, plum, vanilla, pepper, cinnamon and cocoa.

In the mouth it has medium body, medium (+) acidity and medium tannins. Ripe black cherries, blackberries and sour cherries mingle with notes of pepper, chocolate and dried herbs.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Chianti Classico, Tuscany
Variety Sangiovese, Canaiolo, Colorino
Aromas Sour cherry, cherry, blackberry, plum, vanilla, pepper, cinnamon, cocoa
Bottle Size 750 ml
Barrique 15 months
Serving temperature 16°C
Aging 6 years
Closure Cork
Organic Yes

CHIANTI CLASSICO DOCG 2019 - CASTELLO DI MONSANTO

PAIR IT

Perfect pairing with beef ragout, pasta Bolognese, ossobuco

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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