Winemaker Notes
Pair with lasagna, ragù sauces, roasted rabbit, or braised veal shank.
Blend: 95% Sangioveto, 5% Canaiolo
Professional Ratings
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Robert Parker's Wine Advocate
You absolutely can't go wrong with a strong and food-friendly wine like this. The 2015 Chianti Classico (95% Sangiovese and 5% Canaiolo) is not a particularly complex wine, but it does deliver on other levels. It shows beautiful color saturation and a robust appearance that denotes texture and extraction. The bouquet is luscious and lively with dark cherry, blackberry preserve, oak spice and toast.
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Wine Spectator
Intense aromas of ripe cherry, wet limestone and wild herbs are backed by leather, tobacco and tar flavors. Shows complexity, balance and fine length, with a long aftertaste. Best from 2019 through 2030.
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.