Winemaker Notes
Tenuta Perano 2015 is a brilliant purple wine with a floral nose dominated by violet and rosehip aromas. Blackcurrant fruity notes lead into marked spiced highlights of black pepper and nutmeg followed by underbrush and humus. The wine is fresh, complex and rich to the palate. The tannin structure is rich and dense as appropriate for the most authentic Sangiovese. The finish is persistent, harmonious and bequeaths pleasant memories of noble tobacco.
Serving Suggestions: Bistecca alla Fiorentina and game meats are the most traditional pairings, but the wine is also excellent with well-aged cheeses.
Professional Ratings
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James Suckling
Really floral and attractive from the outset, displaying aromas of red plums, blackcurrants, black cherries, poppies, cedar, Chinese spices, paprika and crushed stones. The palate is very linear and focused with tight tannins and refreshing acidity, carrying this through to a chewy, refined finish. Drink in 2021.
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Wine Spectator
Cherry, raspberry, leather and earth flavors pick up wild herb accents as this develops from beginning to end. Closed today, but all the components are in the right place. Best from 2023 through 2038.
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Decanter
Leather, violet and red fruit aromas and flavours with a focused, racy and expressive palate. A lovely wine.
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.