Winemaker Notes
Intense, medium to full-bodied wine. Long bouquet of cherry, black fruit and a continuum of spice, leather, tar and tilled earth. The mouthfeel is equal parts structured, fresh and succulent.
Perfect with grilled meat, roast or braised beef and veal, stewed dishes, grilled fish and pasta dishes with strong tasting sauces.
Blend: 80% Sangiovese, 20% Merlot
Professional Ratings
-
James Suckling
This is absolutely delicious with cherry, berry and light milk chocolate. It’s medium-bodied with round tannins. Juicy and succulent. Racy and deep. Bright acidity. Give this time to open. Better after 2023.
-
Wine & Spirits
A blend of sangiovese with 20 percent merlot from Brancaia’s vineyards in Castellina and Radda, this Riserva’s deep color matches its richness on the palate. It unfolds with flavors of fleshy black cherry layered with notes of tobacco leaf, espresso and anise. Its dark and muscular style will appeal to Brunello drinkers.
-
Wine Enthusiast
Made with 80% Sangiovese and 20% Merlot, this offers aromas of cassis, espresso and toasted oak. The medium-bodied palate features cherry marinated in spirits, roasted coffee bean and licorice alongside dusty tannins. Best After 2023
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.