Winemaker Notes
Chianti Classico Riserva Cortevecchia is the most polished expression of the territory, where the Sangiovese grape benefit from a long aging in wood to develop the classic, complex aromas of a Chianti Classico. The fragrances are given time to expand, enrich, and grow. The result is a wine that perfectly expresses the variety and territory, smooth and elegant with an irreproducible texture when grown in other areas.
Traditional Tuscan starters “crostini” and chicken liver, succulent dishes such as steak or other grilled meats, first courses with game meats, seasoned cow cheeses, quail with braised polenta croutons, lamb with porcini mushrooms and potatoes, roasted pork shoulder with chanterelles, buckwheat tagliolini or with white ragù, risotto with Tuscan pecorino cheese with crunchy sweetbreads, beef rump with grilled porcini mushrooms.
Vegan-Friendly
Professional Ratings
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James Suckling
This is layered and very fine-tannined with blackberry and dark-cherry character. Hints of chocolate and hazelnut, too. Medium-to full-bodied with a tight, fresh finish.
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Wine Enthusiast
Aromas of underbrush, ripe black-skinned fruit, violet and eucalyptus lift out of the glass. On the palate, fine-grained tannins accompany dried cherry, raspberry jam and baking spice. Drink through 2028.
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.