Seravino Chianti
Tuscan reds and a clean white, poured in Commack since the start.
The story behind Seravino
Chianti is Sangiovese first, grown in the hills between Florence and Siena, and the wine's grip comes from that grape's acidity and firm, dusty tannin. The Riserva label is a category promise rather than a marketing word: it means the wine saw a longer aging period before release, which rounds the edges and lets the cherry and dried herb character settle down. Seravino works in that tradition, a house label in the Tuscan mold rather than a single famous estate.
We have poured these bottles across the counter for years and can tell you what they are: honest, food first Italian wine at prices that let you open a second bottle. The Super Tuscan leans on the same Sangiovese base with international grapes blended in, which is exactly how that style was born in coastal Tuscany. We do not claim a specific village or a family history for Seravino. We claim the style, and we stand behind the pour.
Explore the Seravino range
Three bottles, one house style: a bright Veneto white, a classically aged Chianti Riserva, and a Super Tuscan blend with more weight.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Seravino Pinot Grigio 750mL | White, Pinot Grigio | 750mL | Crisp, light, orchard fruit; chill hard and pour with seafood |
| Seravino Chianti Riserva 750mL | Red, Sangiovese | 750mL | Sour cherry, dried herb, firm tannin; wants tomato and fat |
| Seravino Super Tuscan 750mL | Red, Sangiovese blend | 750mL | Darker fruit, softer oak, more body; steak and aged cheese |
Which Seravino is right for you?
The Pinot Grigio sits at 14.99 and does the weeknight work: cold, clean, and easy to keep a bottle in the door of the fridge. The Chianti Riserva is 18.99, which is where a longer aged Sangiovese should land, and the Super Tuscan is 29.98 when you want the bigger glass with a grilled dinner. Three tiers, no gimmicks. Buy two of the white and one red and you have a week covered.
Acidity cuts through tomato sauce and sausage; a red that belongs on the table, not in a cellar.
More body and softer tannin handle charred steak and aged cheese without overwhelming the plate.
Light, cold and low commitment; opens any warm afternoon and pairs with shellfish.
Seravino cocktails and pairings
Keep the white cold with shellfish and soft cheese. Let the reds breathe and put them against tomato, grilled meat and hard cheese.