Campriano Chianti Colli Senesi 2013
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Campriano is located 17 km south of Siena on the border between the Sienese Crete and the Val di Merse forests in a territory rich with evidence of the Etruscan civilization. In the forests of Campriano the Stile tributary originates, which then flows into the Arbia River.
To reach Campriano from Siena it’s possible to take the panoramic secondary road that begins on state road n° 2 Cassia at the fork at Malamerenda. From this well maintained secondary road that winds for 10km through the Crete's hills while crossing the valley of the Sorra River, there are many views of the Sienese countryside still in tact.
From Campriano we see the panorama of Monte Amiata with the Val d’Orcia and all of the Sienese Crete until the border with Chianti. Murlo is located about 4km from Campriano from which one can admire what remains of the Etruscan settlement of Poggio Civitate and the famous Antiquariam.
From here one can easily reach the most famous centers of the southern part of the province like Buonconvento, Montalcino, S. Quirico d’Orcia, Pienza and Monte Oliveto.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its food-friendly, approachable red wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This appellation within Tuscany has it all: sweeping views of rolling hills, endless vineyards, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes seven subzones: Chianti Colli Fiorentini, Rufina, Montalbano, Colli Senesi, Colline Pisane, Colli Aretini and Montespertoli, with area beyond whose wines can be labeled simply as Chianti.
However the best quality comes from Chianti Classico, in the heart of the Chianti zone, which is no longer a subzone of the region at all but has been recognized on its own since 1996. The Classico region today is delimited by the confines of the original Chianti zone protected since the 1700s.
Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 25-30% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.
Basic, value-driven Chianti wine is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.