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Fattoria Viticcio Chianti Classico Riserva 2010

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • JS91
  • RP90
0% ABV
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  • JS91
  • WS92
  • JS91
  • JS94
  • WS93
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Winemaker Notes

Soft fruits, currants, black cherry and spicy notes. Firm on the palate, very full, red fruit and spices with dense and even tannins that allow a smooth and balanced finish. Very well integrated oak with the fruit.

Critical Acclaim

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JS 91
James Suckling
Lots of blueberry and toasted oak character with vanilla undertones. Full body, fine tannins and a fresh finish. The new wood and ripe fruit needs to come together still.
RP 90
Robert Parker's Wine Advocate
The 2010 Chianti Classico Riserva is an impressive effort with a fine quality of elegant red fruit. This bold Riserva opens with aromas of wet earth, porcino mushroom, leather and a hint of rose petal. It shows soft, chewy tannins that are balanced by lovely acidity. Drink this in two or three more years to let it develop more complexity.
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Fattoria Viticcio

Fattoria Viticcio

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Fattoria Viticcio, Chianti Classico, Chianti, Tuscany, Italy
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Founded in 1960 by Lucio and Franca Landini, the Viticcio Estate still stands above the picturesque town of Greve, in the heart of the Chianti Classico region. Their focus is to produce high-quality wines worthy of an international clientele while at the same time respecting the traditions and viticulture of the region. This focus remains the same today under the direction of the second generation, Alessandro Landini.

The estate comprises more than 30 hectares of vines, all of which are farmed organically. Additionally, seven of those hectares are farmed biodynamically. Alessandro strongly believes that in order to produce high-quality wines you must first respect the land in which the vines are planted. To this end he uses no pesticides in his vineyards and fertilizes by planting things such as fava beans and barley between the rows of vines, allowing them to flower, and then plowing them back into the soil to add important nutrients. A handful of wines see some time in the smaller barriques, but the large majority is aged in large botti. The wines of Viticcio represent an important combination of traditional, time-honored techniques with modern-day technology and respect for the environment.

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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.

FBR111168_2010 Item# 131209