Winemaker Notes
Nose characterized by red fruits, the perfume opens on notes of blackberry and currant, then continues to present a tertiary complexity made of leather tobacco, graphite and licorice. Warm and juicy on the palate where the notes of ripe red fruit are found.
Professional Ratings
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Wine Spectator
A brilliant red, sporting cherry, raspberry, pomegranate and floral aromas and flavors. As this develops on the palate, notes of earth, iron and wild herbs add detail, showing fine balance and length. Drink now through 2036.
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James Suckling
Smoky and woodsy notes dominate the nose of this Gallo Nero, with touches of cinnamon and red cherries. Very restrained and almost austere on the nose. Crisp and tense palate with a medium body, firm grainy tannins and a good, youthful finish. Not fully ready to drink. It needs at least six months to hit its maturity. Best after 2025.
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Decanter
Dievole’s trio of single vineyards are all located within the district of Vagliagli. While Petrignano and Casanova are to the north, Catignano is found in the warm southern stretch at the limit of the Chianti Classico zone. The 11-hectare site sits on a 370-metre plateau characterized by Alberese, or calcareous marls. Dark red cherry and flint take on evocative Tuscan scents of sundried tomato and basil. Full without being lush, this broadens across the palate with black pepper, sweet earth and mint. Gravelly tannins and crisp acidity are integrated and balanced with the firm fruit. Still a bit wound up.
Disenchanted with Italian winemaking laws in the 1970s, a few rebellious Tuscan winemakers decided to get creative. Instead of following tradition, to bottle Sangiovese by itself, they started blending it with international varieties, namely Cabernet Sauvignon, Merlot and Syrah in differing proportions and with amazing success. However, some Tuscan Blends don’t even include Sangiovese. Somm Secret—The suffix –aia in Italian modifies a word in much the same way –y acts in English. For example, a place with many stones (sassi) becomes Sassicaia. While not all Super Tuscan producer names end in –aia, they all share a certain coy nomenclature.
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.