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
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 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”
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 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
EXTRA VIRGIN OLIVE OIL
Olive variety: Pendolino, Moraiolo, Frantoiano and Leccino
Obtain: cold pressing of olives
Food pairing: suitable for seasoning
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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