Winemaker Notes
Tenuta Perano 2017 has a bright, intense ruby-red colour with tinges of purple. The bouquet is incredibly elegant and fruity. The attack begins with flavours of red and black berries, followed by floral notes, hints of spices and, finally, aromatic herbs. It is an intense and full-bodied wine, fresh and flavourful. The richly tannic finish is very persistent, clean and fresh.
Professional Ratings
-
James Suckling
A rich, layered red with blackberry, mushroom and walnut aromas and flavors. It’s full-bodied, round and juicy with a long, flavorful finish.
-
Robert Parker's Wine Advocate
The Frescobaldi 2017 Chianti Classico Tenuta Perano is an elegant and graceful wine with a subtle squeeze of extra density and richness that reminds me of the heat and dry conditions of this vintage. The wine presents classic lines with tart cherry and forest berry aromas backed by crushed rock and limestone. You also get fresh hints of rosemary and crushed violets. You get a lot of drinking pleasure from this fresh and vivid entry-level Sangiovese. Rating: 92+
-
Wine Enthusiast
This has an initially subdued nose that eventually reveals whiffs of ripe black skinned fruit, star anise and new leather. On the medium-bodied palate, fine-grained, drying tannin's accompany dried cherry, orange zest and espresso.
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.