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Lamole di Lamole Chianti Classico 2013
Ideal with traditional Tuscan cooking, especially starters of cold meats and “bruschetta” toasted bread with spreads of all kinds, or charcoal-grilled pork drizzled with extra virgin olive oil.
Lamole di Lamole draws its name and its character from the enchanting valley first discovered and cultivated by the Romans, and where these fine Chianti Classico wines were born. Selected from exclusive lines of grapes, shaped by the valley’s unique microclimate, and crafted in the cellars of an ancient castle, the wines of Lamole di Lamole offer exceptional flavors that complement the finest traditional meals and which only get better with age.
Since the 1800s, the Lamole valley has been renowned as one of the “cradles” of fine Chianti. Our winery is named after this valley and its history is just as revered. The historical Lamole di Lamole stone walls were rebuilt into the hillsides in the 1990s. These terraces, made from the local Macigno del Chianti rock, absorb and reflect the sun’s rays during the day and release heat during the night, so to provide the warmth that the vines need through the growing season.
The Lamole di Lamole vineyards in the hills of Chianti Classico are planted at some of the highest elevations of the region (1600 feet above sea level). The warm Tuscan sun and ventilation at these altitudes ensures even ripening and prevents dehydration in the grapes.
The estate grows the native Chianti grape varieties (sangiovese, canaiolo, malvasia nera and trebbiano toscano, the latter reserved for its Vinsanto) and several international ones, such as cabernet sauvignon, merlot, petit verdot and alicante.
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.
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.
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.
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.