Cecchi Villa Cerna Chianti Classico Riserva 2010
Sangiovese from Tuscany, Italy
Lively, ruby-red color, tending to garnet with age. On the nose, delicate aromas of violet and iris. On the palate, the wine is rich and elegant, with black-cherry and tobacco flavors with supple tannins and nice acidity on the finish.
Pairs well with grilled meats, roasts, cheeses.
James Suckling - "A Chianti Classico with firm tannins and plenty of juicy fruit. Full-bodied, meaty, long and intense."
Wine Spectator - "Like biting into a fresh cherry, this is ripe and sweet, with accents of spice, leather and earth. Stays balanced and focused through the lingering finish. Drink now through 2020."
The Wine Advocate - "The 2010 Chianti Classico Riserva Villa Cerna is a meat-friendly and darkly concentrated wine with sour cherry, espresso and toasted almond. The wine is tight and linear with a clear tannic vein at the back. There's a good amount of growing room ahead. Anticipated maturity: 2015-2022. "
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In 1893, after several years of experience as an assistant in the cellars of the most famous commercial vineyards in the area, Luigi Cecchi set up his own business as a wine taster and broker. His efforts were soon rewarded with success, extending beyond the region of Siena. Over the years, Luigi's other three sons, Mariano, Natale and Francesco started working with their father, and from 1919 onwards rapidly established their reputation in almost every region of Italy. In 1948, his son Luigi entered the company, due to his father's premature death. Since 1953 he has run the company himself.
In the 1970s, Cecchi moved to the borough of Castellina in Chianti, an area which has traditionally produced Chianti Classico. In its cellar, equipped with the latest technology, the final part of the production cycle is carried out. The fermentation operations are carried out at the four commercial vineyards distributed in famous DOC zones in Tuscany and Umbria: Villa Cerna in the Chianti Classico region, Castello di Montauto at San Gimignano, Val delle Rose near Grosseto, and Tenuta Alzatura at Montefalco, in Umbria. Since 2004, following the death of Luigi, his sons Cesare and Andrea, along with their mother Anita, have run the company with enthusiasm and passion. View all Cecchi Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review0 }div>Related ProductsChianti Classico Riserva La Selvanella 2010 has a clear, dark, ruby color; full, complex bouquet with strong notes of red ...
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.