PRODUCTS | lachiusa

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

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

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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

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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

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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

Elba Rosato DOP

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ELBA ROSATO DOC

Blend: Sangiovese and Merlot
Vineyards: flatland at sea level, ferrous-clay soil
Vine training: spur-pruned cordon
Harvest: mid September
Vinification: close contact with the skins for the first twelve hours; slow gentle pressing, temperature-controlled fermentation .

Ageing: in stainless steel tanks on lees
Bottling: in spring following the harvest
Colour: cherry pink
Bouquet: hints of English candy,aromas of red breams and raspberries
Taste: well balanced, fresh, persistent, slightly tannic on the finish
Food pairing: cold cuts, grilled meat and fish, savoury pies and "panzanella" a Elba salad with soaked stale bread, tomatoes and onions
Serving temperature: 8 - 10° C

Elba Rosso DOP

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ELBA ROSSO DOC

Blend: Sangiovese and Merlot
Vineyards: flatland at sea level ferrous-clay soil
Vine training: spur-pruned cordon
Harvest: mid September
Vinification: Temperature-controlled maceration for 7-8 days

Ageing: in stainless steel tanks on lees
Bottling: in spring following the harvest
Colour: deep ruby red with purple nuances
Bouquet: enveloping, with black pepper and leather notes, red fruit flavour alongside a light grass note
Taste: rounding, quite fresh, tannic with a light bitter note on the finish, typical of the island wines
Food pairing: meat, vegetable soups; try it also with fish soups
Serving temperature: 18° C

Rosso Ginevra

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ROSSO “Ginevra”

Blend: Sangiovese and Merlot

Vineyards: flatland at sea level ferrous-clay soil
Vine training: spur-pruned cordon
Harvest: mid September
Vinification: temperature- controlled maceration for 7-8 days

Ageing: 12 months in oak barrels and further 12 months in bottles
Bottling: in spring one year after the harvest
Colour: ruby red with purple nuances and touch of garnet
Bouquet: spicy, with notes of cocoa and licorice, light fruity hints of currant and violet
Taste: intense, tannic, persistent, soft and round tannins
Food pairing: roast meat, game meat, aged cheese
Serving temperature: 20° C

Aleatico dell'Elba DOCG passito

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ALEATICO DELL'ELBA PASSITO DOCG

Vineyards: flatland at sea level, ferrous-clay soil
Vine training: spur-pruned cordon and Guyot
Harvest: late August
Vinification: temperature-controlled maceration for 7-8 days in stainless steel barrels

Ageing: in stainless steel tanks on lees
Bottling: in spring following the harvest
Colour: ruby red, with purple nuances
Bouquet: tea rose, berries, mulberry and cherry jam

Taste: sweet, very intense, slightly fresh and with a balsamic note on the finish

Food pairing: meat, vegetable soups; try it also with fish soup
Serving temperature: 15° C

Olio d'Oliva Extra Vergine

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