Winemaker Notes
Tenuta Perano is a brilliant purple wine with a floral nosedominated by violet and rosehip aromas. Blackcurrant fruitynotes lead into marked spiced highlights of black pepper andnutmeg followed by underbrush and humus. The wine is fresh,complex and rich to the palate. The tannin structure is rich anddense as appropriate for the most authentic Sangiovese. Thefinish is persistent, harmonious and bequeaths pleasant memoriesof noble tobacco.
Professional Ratings
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Decanter
Lovely lush fruit on the palate with touches of green and firm yet fine tannins. Blend : 95% Sangiovese, 5% Merlot
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James Suckling
A medium-bodied red with fine, juicy tannins and bright acidity. Lots of al dente fruit character for the vintage. Orange and lemon notes to the sour-cherry and raspberry aftertaste.
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Wine Enthusiast
Cedar, scorched earth, violet and spiced cranberry aromas come to the forefront. The linear palate features crushed raspberry, ripe Morello cherry, spice and coffee bean set against taut, close-grained tannins.
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.