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Isole e Olena Chianti Classico 2010

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • WE96
  • D96
14% ABV
  • WE93
  • JS90
  • RP89
  • RP90
  • RP89
  • W&S88
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4.2 6 Ratings
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4.2 6 Ratings
14% ABV

Winemaker Notes

The grapes are grown on the Isole o Olena estate which covers 290 hectares in the heart of the Chianti Classico hills between Florence and Siena, of which 49 are planted with vines and 42 are in production. The vineyards are approximately 400 meters above sea level and face south west. It's an elegant and balanced Chianti Classico that is medium bodied, with ripe cherry fruits and spice. Cedar notes are present on the nose and pallet. It is very focused and pretty with fresh acidity and firm tannins. The must is fermented in temperature controlled stainless steel thanks with approximately 15 days maceration. During fermentation, pumping takes place twice a day. After the malolactic fermentation, the wine is racked into barrels and 4000 liter casks where it matures for about one year. It is then bottled and released after 3-4 months.

Critical Acclaim

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WE 96
Wine Enthusiast
This stunning Chianti Classico has an intense perfume of violet, rose and iris accented with scents of truffle and forest berry. The wildly delicious palate presents a core of juicy cherry layered with sweet pipe tobacco, mint and spice with a hint of well-integrated oak. It has great energy, with vibrant acidity and bracing but refined tannins. Drink 2016–2025.
Editors' Choice
D 96
Decanter
Dark fruit and pressed flowers on the nose. Tight, young and grippy palate with racy plum and cherry fruit, touches of pepper and an aromatic, herby finish. A wine of depth and fascinating complexity.
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Isole e Olena

Isole e Olena

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Isole e Olena, Chianti Classico, Chianti, Tuscany, Italy
Isole e Olena was formed in the 1950's when the DeMarchi family purchased two vineyards in the heart of the Chianti Classico region and combined them into one. Since the 1970's, Paolo DeMarchi has become a leading winemaker in the region by experimenting to improve the Chianti blends and by making wines from 100% Sangiovese (which he labels Cepparello). The goal is producing complex wines with good aging potential.

Chianti Classico

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Sangiovese

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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.

Perfect Pairings

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.

Sommelier Secret

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.

STC346357_2010 Item# 122437