Winemaker Notes
Intense ruby with purple reflections, this is an all-embracing Sangiovese, with hints of flowers and spices; soft, with velvety tannins and strong innate elegance and freshness.
Professional Ratings
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James Suckling
A juicy and fruity red with blackberry, plum and berry character. Hints of chocolate. Medium to full body, firm tannins and a fresh finish. Drink now or hold.
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Wine Enthusiast
Made with organically grown Sangiovese, this offers enticing aromas of iris, wild berry and new leather. The bright palate doles out black cherry, white pepper, clove and a touch of thyme alongside fine-grained tannins. It's balanced, with fresh acidity. Enjoy through 2024.
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Wine Spectator
Ripe, yet refined in profile and texture, this red displays cherry, strawberry, rose and mineral flavors. Firms up on the finish, showing overall balance and fine length. Best from 2019 through 2032.
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.