Winemaker Notes
Professional Ratings
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James Suckling
Very, very perfumed with cherry, floral and blackberry aromas. Full body, a solid core of fruit and a fresh, clean finish. Solid and delicious. A real Chianti Classico. Drink now.
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Wine Spectator
Backwards and traditional in style, this red will require some time to find equilibrium and reveal all its facets. Shows purity to the core of cherry, currant, leather and earth flavors, finishing firm and long. Best from 2021 through 2036.
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Robert Parker's Wine Advocate
It is hard to go wrong with Tuscan wines from the classic 2016 vintage, and this fact is apparent even with an entry-level wine such as the 2016 Chianti Classico Ama. Both the 2015 and the 2016 vintages are excellent, with 2015 showing more muscle power and 2016 showing higher elegance. This beautiful wine is fresh and bright in delivery with red cherry, plum and wild berry. The wine comes alive in the mouth, thanks to that crisp acidity. Fruit for this wine comes from the estate's younger vines that are up to eight years old.
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.