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La Maialina Chianti Classico 2015

Sangiovese from Chianti, Tuscany, Italy
    0% ABV
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    • RP89
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    Winemaker Notes

    Inviting aromas of black cherries, plums and sweet spices, with notes of roses and black pepper, elegant and lush on the palate with ripe round tannins and a long finish.

    Critical Acclaim

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    La Maialina

    La Maialina

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    La Maialina, Chianti, Tuscany, Italy
    La Maialina celebrates the history, culture and cuisine of Chianti, prized since antiquity for its rich soil and favorable climate. Rolling hillsides lend themselves to the optimal cultivation of the Sangiovese grape, ripening to perfection during the dry, warm summers. The La Maialina wines express the essence of Tuscany and the tradition of quality that defines this historic region. The name La Maialina (little pig) references the Cinta Senese heirloom breed that originated in the Siena area during the 1300’s and is the only Tuscan native pig to survive extinction. Produced by the revered Attilio Pagli, La Maialina Chianti, Chianti Classico, and Chianti Classico Riserva are crafted to express the essence of the territory and tradition of quality of this historic region. Settled first by Etruscan then the Romans, the earliest documentation of a “Chianti wine” dates back to the 13th century when viticulture was known to flourish in the “Chianti Mountains” around Florence. The Chianti denomination was first delimited in 1932 by ministerial decree and its boundaries have remained unchanged.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all: sweeping views of rolling hills, the warm Mediterranean sun, hearty cuisine and a rich artistic heritage. Chianti includes many subzones but its best quality generally comes from Chianti Classico, Colli Fiorentini and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 15% of the blend. Generally, local varieties are used, including Canaiolo, Colorino and Mammolo, but international varieties such as Cabernet Sauvignon, Merlot and Syrah are allowed as long as they are grown within the same zone.

    Basic, value-driven Chianti is simple and fruit-forward and makes a great companion to any casual dinner. At its apex, Chianti is full bodied but with good acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, balsamic and tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    SWS150914_2015 Item# 165085