About Chianti Classico
- Style
- Red
- Grape Varieties
- Sangiovese
- Price Range
- ¥3,000-4,000
- Alcohol
- 13.5%
Ottomani's entry-level Chianti Classico DOCG is made from 100% Sangiovese grown on roughly 30-year-old vines on galestro-clay limestone soils around Greve in Chianti. Fermentation is spontaneous with native yeasts in cement vats over 15-25 days with an extended maceration of at least 30 days, followed by around 12-14 months of aging in cement without filtration before bottling.
Proof that cement-tank, native-yeast Sangiovese doesn't need oak theatrics to speak clearly of its Greve terroir.
New to wine?
A juicy, approachable Sangiovese that's a friendly entry point into Chianti Classico.
Food Pairings
A classic match for grilled red meats, tomato-based pasta such as ragù, and aged pecorino toscano.
When to drink it
Everyday dinners, casual gatherings with friends, pizza night.
Terroir & Winemaking
Spontaneous fermentation with indigenous yeasts in cement vats (15-25 days), extended maceration of 30+ days, aged ~12-14 months in cement, bottled unfiltered. ABV approx. 13.5%.
About the producer
Agricola OttomaniOrganic-biodynamic Chianti from four friends, aged in amphora and concrete.Visit the producer page →More wines from Agricola Ottomani
- Ancient Varieties AmphoraRed · Canaiolo · Colorino · Ciliegiolo · Malvasia Nera
- CanaioloRed · Canaiolo
- Chianti Classico RiservaRed · Sangiovese
- SangioveseRed · Sangiovese
- Sangiovese AmphoraRed · Sangiovese
- Toscana BiancoWhite · Trebbiano · Malvasia Bianca
Frequently Asked Questions
- What grape variety is Ottomani's Chianti Classico made from?
- It is a 100% Sangiovese wine grown on roughly 30-year-old vines in the Greve in Chianti area.
- Is Ottomani Chianti Classico aged in oak barrels?
- No — it is fermented and aged in cement vats rather than oak, then bottled unfiltered.
- What food pairs well with Ottomani Chianti Classico?
- Grilled red meats, tomato-based pasta, aged pecorino, and — for Japanese cuisine — teriyaki chicken or sukiyaki.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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