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Fattoria del Cerro Chianti Colli Senesi 2013

Sangiovese from Chianti, Tuscany, Italy
  • JS90
0% ABV
  • JS91
  • JS92
  • WE88
  • RP88
  • WS90
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Winemaker Notes

A light and fragrant red wine, eclectic and easy to drink. It has a very vivid ruby red color with slight purplish hues. The aroma is fruity with hints of wild black cherry, cherry and a delicate balsamic and herbal finish. The flavor is soft and however full bodied and with good persistence.

Serve between 16 and 18°C in medium size wine glasses; it is optimum with appetizing first course dishes with meat and mushroom sauces, veal stews and roast chicken.

Critical Acclaim

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JS 90
James Suckling
Steely and mineral with fresh fruits on the nose. Soft, light tannins with coffee beans. Easy to drink with a silky texture.
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Fattoria del Cerro

Fattoria del Cerro

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Fattoria del Cerro, Chianti, Tuscany, Italy
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Fattoria del Cerro is not only Montepulciano's largest private estate, it is also the one with the finest and most complete line of wines, fruit of years of work on the part of its directors, first Guido Guardigli and now Guido Sodano, and most of all to the inspired winemaking of Lorenzo Landi, who first revealed his formidable talent with their wines.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This appellation within Tuscany has it all: sweeping views of rolling hills, endless vineyards, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes seven subzones: Chianti Colli Fiorentini, Rufina, Montalbano, Colli Senesi, Colline Pisane, Colli Aretini and Montespertoli, with area beyond whose wines can be labeled simply as Chianti.

However the best quality comes from Chianti Classico, in the heart of the Chianti zone, which is no longer a subzone of the region at all but has been recognized on its own since 1996. The Classico region today is delimited by the confines of the original Chianti zone protected since the 1700s.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 25-30% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.

Basic, value-driven Chianti is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in 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.

MNC21604F_2013 Item# 134792