Winemaker Notes
Tenuta Perano 2016 stands out for its bright purple color. Its bouquet alternates between floral aromas and notes of wild berries and cherry. Balsamic nuances and a subtle spiciness follow. The freshness and tannic texture add an element of surprise, elegantly caressing and slowly filling the palate.
The intense and persistent finish leaves the palate clean and fresh.
Professional Ratings
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Decanter
Classic aromas with a touch of mint, a hint of chocolate and balsamic aromas. Elegant with well integrated oak, soft tannins, juicy red fruit with savoury notes on the finish. Drinking Window 2021 - 2028
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James Suckling
This shows beautiful energy and brightness with black-cherry and orange-peel aromas and flavors. Medium body. Tight and focused.
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Wine Enthusiast
Subtle aromas suggesting camphor, French oak, purple flower and star anise form the nose. Firmly structured and linear, the elegant, savory palate evokes Marasca cherry, licorice and orange zest alongside fine-grained tannins and fresh acidity.
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Wine Spectator
A beautiful expression of ripe black cherry, black currant and violet notes, accented by graphite, tobacco and tar hints. Shows muscle, with some grip on the finish. Best from 2020 through 2030.
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.