Bisognerebbe imparare dal mare a improvvisare e lasciarsi andare e dal cielo a non avere limiti e confini.
Elba Island
Il vino è la luce del sole tenuta insieme dall’acqua.
Galileo Galilei
Wine and oil of Tenuta La Chiusa
VINO SPUMANTE BRUT
Blend: Vermentino grapes
Vineyards: flat land at sea level, ferrous-clay soil
Vine training: Guyot
Harvest: early September
Vinification: soft pressing of the grapes, vinification in stainless steel tanks, temperature-controlled fermentation
Foaming: Charmat process
Colour: straw yellow
Bouquet: flowery hints of gorse and acacia, alongside notes of apple
Taste: sapid, fresh and persistent
Food pairing: vegetable and fish appetizers, fried food, fish or vegetables first courses
Service temperature: 8° - 10 °C
ELBA BIANCO DOC
Blend: Trebbiano Toscano, Vermentino e Chardonnay
Vine training: flatland at sea level ferrous-clay soil
Vine training: Guyot
Harvest: mid September
Vinification: slow gentle pressing, temperature-controlled fermentation
Ageing: in stainless steel tanks on lees
Bottling: in spring following the harvest
Colour: straw yellow
Bouquet: flowery and fruity hints with notes of aromatic herbs
Taste: dry, fresh, sapid and fairly persistent
Food pairing: good with appetizers and any kind of food, fish is the perfect matching
Serving temperature: 8° - 10°C
ELBA VERMENTINO DOC
Blend: Vermentino grapes
Vineyards: flatland at sea level, ferrus clay soil
Vine training: Guyot
Harvest: early September
Vinification: soft pressing of the grapes, slow fermentation at controlled temperature
Ageing: on lees in stainless steel vats
Bottling: the spring following the harvest
Colour: straw yellow
Bouquet: flowery hints of acacia, fruity note and notes of aromatic herbs
Taste: dry, fresh, sapid and persistent
Pairings: excellent as with appetizers, vegetables, risotto and soft cheese
Serving temperature: 8 - 10 ° C
ELBA ANSONICA DOC
Blend : Ansonica grapes
Vineyards: flatland at sea leve,l ferrous-clay soil
Vine training: Guyot
Harvest: late September
Vinification: slow gentle pressing, temperature-controlled fermentation
Ageing: in stainless steel tanks on lees
Bottling: in spring following the harvest
Colour: straw yellow
Bouquet: flowery hints and tropical fruit flavours
Taste: dry, fresh, sapid and fairly persistent
Food pairing: shellfish, stewed fish as the Elba special "sburrita di baccala", white meat
Serving temperature: 8° - 10 °C
EVERMENTINO IGP "Orto delle Fanciulle"
Blend : 100% Vermentino grapes
Vineyards: flatland at sea leve,l ferrous-clay soil
Vine training: Guyot
Harvest: in September
Vinification: After a ligh overmaturation on the tree, the grapes are softly pressed. A slow fermentation follows at controlled temperature.
Ageing: On lees in stainless steel tanks
Bottling: in spring following the harvest
Colour: straw yellow
Bouquet: Notes of citrus flavours and orange blossoms mingle with scents of acacia, ripe fruit and banana.
Taste: soft, sapid, fresh note finish, persistent
Food pairing: We suggest tasty dishes such as burrata cheese and mortadella cold cut.
It pairs best with noble fish such as baked dentex.
Serving temperature: 8° - 10 °C
ELBA ROSATO DOP
Blend: Sangiovese and Merlot grapes
Soil: flatland at sea leve,l ferrous-clay soil
Vine Traning: spur-pruned cordon
Harvest: mid September
Vinification: close contact with the skins for the first twelve hours; soft pressing and slow fermentation at controlled temperature
Aging : on lees in stainless steel vats
Bottling: the spring following the harvest
Color: cherry pink
Bouquet: wild strowberry, raspeberry and grape flovours
Taste: well balanced, fresh, persistent, slighty tannin at the end
Pairings: cold cuts, grilled meat and fish, savoury pie and "Panzanella" a typical Elban salad with soaked stale bread, tomato and onion
Service temperature: 8 - 10 ° C
ELBA ROSSO DOP
Blend: Sangiovese and Merlot
Soil: flatland at sea leve,l ferrous-clay soil
Vine Traning: spur-pruned cordon
Harvest: mid September
Vinification: maceration at controlled temperature for 7 - 8 days
Aging : on lees in stainless steel vats
Bottling: the spring following the harvest
Color: deep ruby red with purple nuances
Bouquet: eveloping, with black pepper and leather notes, red fruits flavour and light grass note
Taste: rounding, quite fresh, tannic with a light bitter note at the end, typical of the island wine
Pairings: meat, vegetable soup, try it also with fish soup
Service temperature: 18 ° C
ELBA ROSSO RISERVA DOP "Ginevra"
Blend: Sangiovese and Merlot
Soil: flatland at sea leve,l ferrous-clay soil
Vine Traning: spur-pruned cordon
Harvest: mid September
Vinification: maceration at controlled temperature for 7 - 8 days in stainless steel vats; malolatic fermentation in oak barrels
Aging : 12 months in oak barrels and further 12 months in bottles
Bottling: the spring one year after the harvest
Color: ruby red with purple nuances and a touch of garnet
Bouquet: eveloping, with black pepper and leather notes, red fruits flavour and light grass note
Taste: intense, tannic, persistent, soft and round tannins
Pairings: roast meat, game meat, aged cheese
Service temperature: 20 ° C
ALEATICO DELL'ELBA PASSITO DOCG
Blend: Aleatico
Soil: flatland at sea leve,l ferrous-clay soil
Vine Traning: spur-pruned cordon
Harvest: the second part of August
Wiliting: the grapes are laid out to drying the sun for ten / Fifteen
Vinification: slow maceration for 7 - 8 days in stainless steel vats at temperature controled
Aging : on lees in stainless steel vats
Bottling: the spring following the harvest
Color: ruby red with purple nuances
Bouquet: tea rose, berries, mulberry and cherry jam
Taste: sweet, very intensive, slightly fresh and with a balsamic note at the end
Pairings: schiaccia briaca (typical cake from Elba), excellent with dark chocolate, red fruits, fruit and jam pies; try paring it with blue cheese
Service temperature: 15 ° C
EXTRA VIRGIN OLIVE OIL
Olive variety: Pendolino, Moraiolo, Frantoiano and Leccino
Obtain: cold pressing of olives
Food pairing: suitable for seasoning
Contact us for the wine tasting
CONTACT
Tenuta La Chiusa
P. Iva 01431840493
whatsApp 340 582 8622
Località: Magazzini 93
Portoferraio (LI)
tel + 39 0565.933.046
mail: info@tenutalachiusa.com
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