Le Filigare Chianti Classico 2005
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2017-
James
Suckling
Le Filigare is the name of the hill, overlooking the village of San Donato in Poggio, where the estate is located; the main hamlet was built in the 11th century. During the summer of 1857 the Duke of Tuscany hosted Pope Pius IX who enjoyed the wonderful wines and olive oil of our farm. The reason for this invitation is easy to understand: the estate is situated on a hill creating a natural terrace on one of the finest vineyards in the world, Chianti Classico , where we have been making wine since 1300. Now the estate is part of the properties of Cassetti Burchi family from Florence who, from the 80’s, has continued to produce high quality wine with dedication and passion. Alessandro, the third generation, is now managing the company. From the 90s, he has been following the building renovation and has obtained BIO certification for the extra virgin olive oil and wine products.
Our production process follows time-proven traditions integrated with the most modern technology.During the harvest, we mechanically separate grapes from stalk, ready to go to the winery. The winery houses steel tanks for alcoholic fermentation and concrete-frame glass tanks for malolactic fermentation.Every year, our enologist selects the best wood barrels for the ageing process for our Chianti Classico Riserva and Gran Selezione.
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.
One of the first wine regions anywhere to be officially recognized and delimited, Chianti Classico is today what was originally defined simply as Chianti. Already identified by the early 18th century as a superior zone, the official name of Chianti was proclaimed upon the area surrounding the townships of Castellina, Radda and Gaiole, just north of Siena, by Cosimo III, Grand Duke of Tuscany in an official decree in 1716.
However, by the 1930s the Italian government had appended this historic zone with additonal land in order to capitalize on the Chianti name. It wasn’t until 1996 that Chianti Classico became autonomous once again when the government granted a separate DOCG (Denominazione di Origine Controllata e Garantita) to its borders. Ever since, Chianti Classico considers itself no longer a subzone of Chianti.
Many Classicos are today made of 100% Sangiovese but can include up to 20% of other approved varieties grown within the Classico borders. The best Classicos will have a bright acidity, supple tannins and be full-bodied with plenty of ripe fruit (plums, black cherry, blackberry). Also common among the best Classicos are expressive notes of cedar, dried herbs, fennel, balsamic or tobacco.