Valiano Chianti Classico Riserva 2005
Sangiovese from Tuscany, Italy
Brick red with a scent of sweet spices, black plums and a touch of rose petal. The palate exhibits delicate notes of fennel seed, white pepper and dried rosemary mixed with plum and cherries. The tannins are silky yet structured, softened by an oak protocol of ten months in Slovenian oak vats and another six in barrique. The wine's balanced acidity and firmly supported fruit end in a finish of considerable length. Four months bottle aging precede release.
Wine Spectator - "Sweet berry and plum, with a hint of oak barrels on the nose. Full-bodied, round and velvety, with lots of new wood and ripe fruit. Chewy. A powerful version. Best from 2010 through 2014."
Wine Enthusiast - "From the warmer 2005 vintage, this Riserva Chianti Classico is packed tight with mature aromas of black cherry, cassis, leather, black tobacco and a touch of drying graphite. The wine would pair with cheesy lasagna al forno."
Wine & Spirits - "This wine's plump, plummy fruit is immediately appealing when first poured, feeling soft and rich. The texture lends generosity to sangiovese's mineral tannins without erasing them. Ready to drink with roast squab."
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Fattoria di Valiano Winery
Fattoria di Valiano is situated in the hills of Castelnuovo Berardenga, the southern commune in the Chianti area, in the province of Siena, is one of the most prestigious zones in the Chianti Classico area.
The estate dates back more than 2000 years, back to the Gallic Wars times. In 1960, the land was owned by the President of the Republic, Giovanni Gronchi, and acquired by the Piccini Family in 1995. The villa was completely renovated, keeping the traditional features of the estate. The property has 230 hectares including seven hectares of olive groves; 70 hectares are dedicated to vines.
Grape varieties include Sangiovese, Cabernet Sauvignon, Cabernet Franc, Merlot and Chardonnay. The vineyards are located 350–400 meters above sea level with south, south west exposure. View all Fattoria di Valiano 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.
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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 & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.