Ricasoli Chianti del Barone 75cl

This is the kind of Italian red that makes you want one more bite, then one more sip, then suddenly your meal feels like a plan. Chianti brings that unmistakable combo of juicy red fruit and savoury edges, and this bottling leans into the classic, bright style that keeps things lively at the table.

If you’ve ever found some red wines a bit heavy or sleepy, Chianti is your reset button. The natural lift of the grape (hello, zippy acidity) makes flavours pop, and the gentle tannin grip gives it structure, so it doesn’t fade into the background. It’s a proper “pay attention for a second” wine, without demanding you take notes.

• Appearance: Ruby red with clear, bright colour, the kind that looks instantly appetizing in the glass.
• Nose: Red cherry and plum up front, then dried oregano, a little leather, and a whiff of earthy spice.
• Taste: Tart cherry and red currant, savoury herbs, and a touch of cedar, with fresh acidity that keeps it moving. Dry, with medium tannins that add a satisfying, mouthwatering grip.
• Body: Medium-bodied, more nimble than dense, so it plays nicely with a lot of foods.
• Finish: Clean and savoury, with lingering cherry skin, herbs, and a faint rustic earthiness.

What makes it worth your time is the balance. You get fruit, you get that Italian herb-and-earth vibe, and you get structure that holds up when there’s real flavour on your plate. It’s also the kind of bottle that rewards a second glass, the aromas open up and the savoury notes get louder as it sits.

Reach for it when you want a red wine that doesn’t overpower, but also doesn’t disappear. Weeknight pasta? Big yes. Charcuterie, roast chicken, pizza with anything remotely spicy? Also yes. It’s a friendly all-rounder, with enough character to keep it from feeling basic.

And because it’s Chianti, you’re getting a slice of Tuscany’s most famous red wine zone, where bright acidity and food-first energy are basically the point.

Fun Fact: The Ricasoli family is one of Chianti’s historic names, and Baron Bettino Ricasoli is often credited with shaping an early “Chianti recipe” in the 1800s that helped define the style the world fell for.