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Livernano Chianti Classico Riserva 2007

Sangiovese from Chianti, Tuscany, Italy
  • RP89
13.5% ABV
  • WS92
  • RP89
  • WS89
  • RP89
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13.5% ABV

Winemaker Notes

Dense ruby-red in color. Richly aromatic with vibrant notes of dried cherries, red berries, spice and toasted notes. The palate shows a well-knit structure with firm tannins, lively acidity and smooth texture. This classic can be cellared for a few years, or served now with beef ravioli, seared pork loin, wild boar or other roasted game.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
Liverano's 2007 Chianti Classico Riserva is richer, deeper and darker than the straight Chianti. Black cherries, plums, mocha, spices, leather and licorice wrap around the generous, plush finish. Anticipated maturity: 2012-2017.
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Livernano

Livernano

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Livernano, Chianti, Tuscany, Italy
2007 Chianti Classico Riserva
Livernano is a truly ancient place. It was first inhabited by Etruscans, whose culture reached its high point in Tuscany over 2,500 years ago. The hamlet was later occupied by the Romans who gave it its name. Long after the cessation of Roman rule, Livernano served as a fortified border post during the interminable wars of the two great medieval city states in Tuscany, Siena and Florence. The hamlet regained new life in 1990 when the complete restoration of the entire estate was begun. Today, Livernano is once again a working farm, producing fine wines, excellent olive oil, honey, vegetables and fruits. On 38 acres, new vineyards were planted with nine different grape varieties. Livernano's wines have garnered much attention and praise from the critics and represent a range of wine styles, both classic and contemporary.

Livernano began its renewal in 1990, when a huge restoration of the entire estate was completed. Entrepreneurs and Broadway producers Bob Cuillo and his Austrian wife, Gudrun, purchased the estate in 2002, and promptly set about modernizing and restoring Livernano to its former glory. Under their guidance, the wines are made from specially cloned vines that are personally and carefully selected to meet their high standards. With a very "hands-on" approach to their wines, Gudrun and Bob personally work the land and always participate in the harvest, handpicking and hand sorting the grapes. Their dreams of creating a world class wine was realized when Livernano received four Tre Bicchieri awards in four years from Gambero Rosso

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

WBW30081869_2007 Item# 116224

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