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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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 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 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 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

Elba Rosato DOP
Elba Rosato DOP

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Elba Rosato DOP
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
Elba Rosso DOP

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Elba Rosso DOP
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
Rosso Ginevra

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Rosso Ginevra
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
Aleatico dell'Elba DOCG passito

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Aleatico dell'Elba DOCG passito
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
Olio d'Oliva Extra Vergine

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Olio d'Oliva Extra Vergine
Olio d'Oliva Extra Vergine

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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

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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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