Bisognerebbe imparare dal mare a improvvisare e lasciarsi andare e dal cielo a non avere limiti e confini.

 

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Elba Island

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Il vino è la luce del sole tenuta insieme dall’acqua.

Galileo Galilei

Wine and oil of Tenuta La Chiusa

Brut gabriel
Brut gabriel

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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 DOP
Elba Bianco DOP

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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 DOP
Elba Vermentino DOP

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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 DOP
Elba Ansonica DOP

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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

Vermentino orto delle fanciulle
Vermentino orto delle fanciulle

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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
Elba Rosato DOP

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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
Elba Rosso DOP

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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

Tenuta La Chiusa GINEVRA
Tenuta La Chiusa GINEVRA

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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 DOCG passito
Aleatico dell'Elba DOCG passito

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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

Tenuta La Chiusa OLIO
Tenuta La Chiusa OLIO

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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

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CONTACT

Tenuta  La Chiusa

P. Iva 01431840493

whatsApp 340 582 8622

Località: Magazzini 93

Portoferraio (LI)

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tel + 39 0565.933.046 

mail: info@tenutalachiusa.com

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