Chianti Classico with the volume turned up.
Monsenese is San Leonino’s Riserva, made from 100% Sangiovese from the estate’s best plots. Concentrated ruby in the glass, ripe red fruit with a mineral edge, and a firm, classic structure that wants food on the table.
Tastes like: Ripe cherry and plum, dried herbs, sweet spice and a mineral note.
Feels like: Full-bodied and dry, with firm, drying grip, bright freshness and oak in the background.
Great with: Bistecca, braised beef, game, aged cheeses.
Singapore and Asian favourites: Braised beef brisket, roast goose, black pepper beef.
The geeky bit: From estate vineyards at Castellina in Chianti, in the heart of the Classico zone.
Why we like it: A clear step up in depth from San Leonino’s Al Limite: more concentration, same Chianti soul.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Decant 30 to 60 minutes.
Alcohol: 14%
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