When it comes to Chianti, absolutely first and foremost, you’ve got to decide on food. It has all the elements that pair well with great dishes. Tartness, which you actually want to enhance flavour, and those savoury sour cherry and red fruit notes. There’s high natural acidity and the tannins are quite intense, so you get this beautiful, chalky, grippy thing going on as well. It’s quite rustic. We recently opened a bottle of this recently at an Italian restaurant with prosciutto, olive oil and pizza flying everywhere, and it just fit in really seamlessly.

When we’re talking about Chianti it’s important to know we’re mainly talking about sangiovese. The majority of the blend, if not the entire wine, is going to be made of sangiovese. Yes, it’s fresh, vibrant and lively but there’s also a little bit of depth there. A really good example of Chianti Classico, aged beautifully, and one of Tuscany’s gifts to the wine world.