As a sub-appellation of central Italy's Tuscany region, Chianti encompasses the rolling hills between and around the provinces of Florence and Siena. The undulating topography, rocky soils and continental climate, which is mitigated by the subtle influences of the Tyrrhenian Sea, make ideal growing conditions for Sangiovese, the regions's primary red grape variety.
Happy to let the food and fine company be the focus of attention, the Pietralta Chianti is an amiable partner for higher acid dishes, particularly tomato-based pasta recipes, as well as red meats, poultry, game and, of course, Italian sausages. While it is best to steer away from overly rich, intensely flavored sauces, this wine will connect well with simple, slightly rustic preparations, particularly those featuring grilled or roasted meats. But vegetarians need not despair, as it also works well with many vegetable dishes, especially those with mushrooms, roasted peppers, sun-dried tomatoes, olives or eggplant.
Serve at cool room temperature (62°F).