Castello dei Rampolla Chianti Classico 2017
Bright ruby red color. The bouquet on the nose is intense, with rich cherry and red berry aromas and leafy undertones. On the palate it is silky, balanced, with medium body, refined tanning and a long flavorful finish of blackberry and chocolate.
Ideal with red grilled meat, like Bistecca Fiorentina, and semi to well-aged cheeses.
Blend: 90% Sangiovese, 5% Merlot, 5% Cabernet Franc
Critical AcclaimAll Vintages
Plum, fragrant blue flower, leather and ripe berry are just some of the aromas you’ll find on this fragrant, delicious wine. It’s chewy and enveloping but also boasts a weightless elegance, delivering juicy Marasca cherry, cranberry compote, licorice and tobacco while velvety fine-grained tannins offer polished support. Drink through 2023.
The nose of this Chianti Classico is unique, with abundant fresh rose petals, orange zest and lemon peel. Medium-bodied and very lithe yet firm on the palate. Elegant and very taut and tangy on the finish. So well done in a challenging vintage.
Maurizia Di Napoli’s 2017 annata from her biodynamically farmed vineyards in Panzano offers succulent flavors of seeded red berries, with great verve and personality in the layers of lavender, rosemary and sage. The flavors persist on a long and balanced finish.
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.
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.