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Dievole Chianti Classico 2016

  • WS90
  • RP90
750ML / 13.5% ABV
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750ML / 13.5% ABV

Winemaker Notes

Intense ruby red with very floral aromas, with hints of dried violets and ripe red fruit nuances. Well-integrated and balanced minerality, with developed tannins. On the palate, notes of red fruits including cherries. Bodied wine, with a pleasant, long finish. Excellent drinkability.

Blend: 90% Sangiovese, 7% Canaiolo, and 3% Colorino.

Critical Acclaim

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WS 90
Wine Spectator
Pure aromas and flavors of cherry, strawberry, leather and earth highlight this intense red. Well-structured, with fine balance and a lingering finish. Drink now through 2024.
RP 90
Robert Parker's Wine Advocate
This is an easy-drinking wine that offers a very authentic taste of a territory and its native grapes. The blend is 90% Sangiovese, 7% Canaiolo and 3% Colorino (aged in oak for 13 months). The 2016 Chianti Classico is a lean and streamlined expression that puts emphasis on elegance and freshness. The bouquet opens to wild berry and redcurrant with grilled rosemary and red rose petal. This wine finishes on a very crisp and refreshing high note. With 200,000 bottles made, this value wine should be easy to locate, especially for bargain hunters.
Rating: 90+
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Dievole

Dievole

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Dievole, Italy
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Dievole. The enchanted valley.
At Dievole, good wine is the right answer to the right question, whether for vineyard or wine cellar. A good wine is the perfect union of man and nature. Dievole is an enchanted valley and we are committed to finding the right people. All evaluations, from selecting mother vine stock and clones to vintage planning and innovation in vineyards and wine cellar, are determined by one single objective: uplifting standards in the hope of creating a good wine through character and quality.

Aspiring to perfection is second nature to us
Dievole viticulture dates back to the 11th century. The first step taken to cultivate this genetic legacy was to revisit the past found in the historical memory of the farming families. New masters of wine-growing were brought in to counter environmental uniformity and monotony. Its particolar type of terroir includes such ancient classics as Barsaglina, Aleatico, Foglia Tonda, Ciliegiolo, Prugnolo Gentile, Mammolo and Saragiolo. It also covers contemporary classics such as Canaiolo a Raspo Rosso, Malvasia Nera, Syrah, Petit Verdot and the various Sangiovese clones.

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Chianti Classico

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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.

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Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

RAE131131_2016 Item# 518823