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Researched by our team from producer and independent sources — not supplied by the seller.
Bistecca alla Fiorentina with rosemary and olive oil
The firm tannins of a structured Sangiovese bind to the fat and protein of rare-grilled beef, which softens the grip and lets the fruit show. The charred crust echoes the wine's savoury, earthy register.
Grilled beef salad with lime, shallot and herbs (ยำเนื้อย่าง)
Charred beef and abundant fresh herbs mirror the wine's savoury and herbal side, while its acidity stands up to the lime dressing. Keep the chilli moderate, as a tannic Sangiovese amplifies heat; the dish works best when the herbs rather than the chilli lead.
Aged pecorino toscano with chestnut honey
A hard, salty sheep's cheese from the same region matches the wine's acidity and gives the tannins something to work against. A touch of dark honey bridges to the wine's riper fruit without making the pairing sweet.
Product information compiled from producer, importer and reference sources.
Chianti Classico blend from Bertinga's Punta di Adine vineyard—Sangiovese-led with careful oak integration.
Bertinga sources Punta di Adine from hillside parcels within the Chianti Classico zone, where Tuscan limestone and clay soils at moderate elevation create the structural foundation for age-worthy red blends. The vineyard's south-facing aspect and diurnal temperature swing between valley and ridge encourage phenolic ripeness while preserving acidity.
Winemaking centers on Sangiovese as the primary varietal, with complementary Tuscan grapes in a traditional blend structure. Fermentation and maceration protocols are designed to extract mid-palate weight without over-extraction; oak aging in a combination of French and neutral vessels allows the wine to develop complexity while maintaining varietal expression.
The 2023 vintage (or current release) reflects the growing season's balance between ripeness and freshness typical of quality Chianti Classico in recent years.
Punta di Adine distinguishes itself through restraint—this is not a blockbuster Super-Tuscan, but rather a site-driven expression where limestone minerality and Sangiovese's natural acidity framework remain visible throughout the palate.
Sommelier’s pick: Bistecca alla fiorentina with rosemary and sea salt · Pappardelle with wild boar ragù · Roasted lamb shoulder with thyme and garlic
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