Winemaker Notes
Bright ruby red, a symbol of authenticity and freshness. Intense and refined, with captivating notes of ripe wild berries, tobacco, and delicate hints of licorice, adding depth and aromatic complexity. Enveloping and elegant, characterized by balanced acidity that enhances its freshness. The finish is long and persistent, leaving a pleasant harmony on the palate.
This Chianti Classico embodies the essence of the Tuscan terroir, blending tradition and quality in a wine that pairs perfectly with typical Italian cuisine. Ideal with red meats, pasta dishes with rich sauces, and aged cheeses, it is an excellent choice for convivial gatherings and special dinners.
Professional Ratings
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James Suckling
Modern in style, this is polished and toasty with bright fruit definition. Medium- to full-bodied, it shows velvety tannins and supple flavors. Well-balanced due to crisp acidity yet a bit austere at the moment. Try from 2026.
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Decanter
Following on the heels of the light and lively 2022 annata, Castello di Albola’s Riserva ratchets it up a couple of notches in density and frame without sacrificing Radda’s signature vibrancy. Aged in a mix of French oak barriques and Slavonian oak casks, it dons roasted coffee over red cherry and lilac. Midweight overall but with the flesh and pulp of the vintage, its tannins feel just a bit forced and the wood gives some chewiness through the core, but the finish is streamlined and refreshing.
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.