Winemaker Notes
Professional Ratings
-
Wine Spectator
Top notes of berryand dark flowers are underscored by earth, stone and tobacco flavors in this red, which is elegant despite the dense strusture, yet it’sthe vibrant acidity that defines this overall. Shows terrific lenght. Best from 2022 through 2036.
-
James Suckling
This is a good example of a Gran Selezione where the fruit is the main attraction as opposed to the wood. It falls into red territory, which includes dried red plums, cranberries, dried nutmeg and rose petals. Full-bodied and rather Burgundian, if the comparison is permitted. Fine, velvety tannins, zesty acidity and a long, very structured finish. Drink now or hold.
-
Wilfred Wong of Wine.com
COMMENTARY: The 2015 Castello di Albola Santa Caterina Chianti Classico Gran Selezione makes a statement as a world-class wine. TASTING NOTES: This wine delivers attractive and lasting aromas and flavors of red and black fruits, savory spices, and licorice. Pair it with garlic and rosemary-infused, roast leg of lamb. (Tasted: June 14, 2020, San Francisco, CA)
-
Decanter
Black forest fruit and spicy oak nose. The palate is nicely-textured with a good concentration, firm tannin and lots of juicy fruit character. Spicy, persistent finish.
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.