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Livernano Chianti Classico 2005

Sangiovese from Chianti, Tuscany, Italy
  • RP89
13.5% ABV
  • WS89
  • WS88
  • RP88
  • W&S89
  • RP88
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2.7 3 Ratings
13.5% ABV

Winemaker Notes

Lively ruby red in color. Fresh on the nose with notes of violets and red fruits. The pleasant and enjoyable palate boasts rounded tannins. Perfect for young drinking.

This Chianti Classico, a blend of 80% Sangiovese and 20% Merlot, possesses the lively aromatics and rich fruit of its bigger brothers, but is designed for younger drinking. A prime example of the appellation.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2005 Chianti Classico (80% Sangiovese, 20% Merlot) offers up attractive sweet roses, spices and dark fruit. The Merlot gives the wine a lovely plumpness in this vintage. This fresh, floral Chianti is best enjoyed over the next few years, while the fruit is vibrant. Anticipated maturity: 2009-2013.

Livernano is an excellent choice for wines made in a forward, fruit-driven style. This is a very strong set of new releases, particularly considering that 2005 was a challenging vintage, and nowhere was that more the case than in the higher altitude vineyards of Chianti Classico in towns like Radda.

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Livernano

Livernano

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Livernano, , Italy
Livernano
Livernano is a truly ancient place. It was first inhabited by Etruscans, whose culture reached its high point in Tuscany over 2,500 years ago. The hamlet was later occupied by the Romans who gave it its name. Long after the cessation of Roman rule, Livernano served as a fortified border post during the interminable wars of the two great medieval city states in Tuscany, Siena and Florence. The hamlet regained new life in 1990 when the complete restoration of the entire estate was begun. Today, Livernano is once again a working farm, producing fine wines, excellent olive oil, honey, vegetables and fruits. On 38 acres, new vineyards were planted with nine different grape varieties. Livernano's wines have garnered much attention and praise from the critics and represent a range of wine styles, both classic and contemporary.

Livernano began its renewal in 1990, when a huge restoration of the entire estate was completed. Entrepreneurs and Broadway producers Bob Cuillo and his Austrian wife, Gudrun, purchased the estate in 2002, and promptly set about modernizing and restoring Livernano to its former glory. Under their guidance, the wines are made from specially cloned vines that are personally and carefully selected to meet their high standards. With a very "hands-on" approach to their wines, Gudrun and Bob personally work the land and always participate in the harvest, handpicking and hand sorting the grapes. Their dreams of creating a world class wine was realized when Livernano received four Tre Bicchieri awards in four years from Gambero Rosso

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

YNG5721_2005 Item# 102624

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