{"id":8520,"date":"2025-06-11T15:58:38","date_gmt":"2025-06-11T13:58:38","guid":{"rendered":"https:\/\/emilianoalessi.it\/prodotto\/partridge-eye\/"},"modified":"2025-06-27T09:40:25","modified_gmt":"2025-06-27T07:40:25","slug":"partridge-eye","status":"publish","type":"product","link":"https:\/\/emilianoalessi.it\/en\/prodotto\/partridge-eye\/","title":{"rendered":"OCCHIO DI PERNICE"},"content":{"rendered":"

“This is the Eye of Partridge <\/span>
That makes man healthy, and happy;<\/span>
If you drink it all, or Filicaja<\/span>
You will count your years by hundreds.”<\/span><\/p><\/blockquote>\n

Francesco Redi 1626-1697<\/span><\/em><\/p>\n

Pairing:<\/strong> Great on its own but perfect with our Mandorlini, cantuccini di Prato (typical Florentine almond cookie), served slightly chilled with Florentine crostini,<\/span> pairs it very well with mildewed, fresh, creamy cheeses.<\/span><\/span><\/p>\n

– Download the data sheet of the Partridge Eye –<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Chianti Classico Doc Red Vinsanto<\/b><\/p>\n

100% Sangiovese<\/span><\/strong><\/em><\/p>\n

Chromatic range:<\/span><\/strong><\/em>Ruby red color with violet notes, deep, almost impenetrable<\/p>\n

Nose: <\/span><\/em><\/strong>Very intense, enveloping with robois\u00e8, spicy, balsamic notes fused with nuances reminiscent of blueberry jam, hints of blackberry, black cherry and plum, penetrating rich with nuances such as vanilla spice and cocoa.<\/span><\/p>\n

Taste:<\/span><\/strong><\/em> The sensations perceived in the nose are found in the mouth presenting from the beginning with a great structure, a full-bodied wine with dense penetrating technical texture, broad and complex richness of aromas with supreme combination of strength and softness, tobacco notes, persistent in the finish.<\/span><\/p>\n

At the end of September\/beginning of October, the harvest of the “chosen ones” for Vinsanto is carried out. Experienced vedemmiatori gather bunches of Sangiovese grapes in perfect condition, detaching them from the plant so as to form the so-called “penzoli” which are carefully hung in the “Vinsantaia” and left to dry until the end of December\/beginning of January.
\nDuring this drying phase there is a very complex series of physical-chemical transformations in the composition of the grapes, the most well-known and obvious of which is the concentration of the sugar content. <\/p>\n

At the moment of crushing, a particularly dense must is obtained, which is placed directly to ferment in oak barrels with cemented bungs, where it remains for a period ranging from 6 to 7 years in a “roofed” environment, subject to continuous temperature swings, during which the typical aromas and flavors of Occhio di Pernice del Chianti Classico are formed.<\/p>\n

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