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Gabbiano Chianti Classico 1998
The original Castello shows evidence of a wine cellar, proving wine had been made there since its creation.
Our winemaker, Giancarlo Roman, creates wines that reflect the uniqueness of the Tuscan region. He has worked in Tuscany for nearly 30 years and has been associated with Castello di Gabbiano since 1990. Giancarlo's winemaking philosophy and goal at Castello di Gabbiano is to maximize the quality in the vineyards and produce wines that are true to their origins. Our 250 acre home vineyard is the key source of our Riserva wine portfolio.
Taste the true spirit and flavors of Tuscany in every glass of Castello di Gabbiano wines.
The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in 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.
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.
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.