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Podere Il Palazzino Chianti Classico Argenina 2009

Sangiovese from Chianti, Tuscany, Italy
  • WS92
14% ABV
  • WS90
  • WS91
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14% ABV

Winemaker Notes

The 2009 Argenina displays ruby red color with fresh and fruity aromas of red berries and plum. The palate is medium bodied with a round and persistent fruity finish.

Critical Acclaim

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WS 92
Wine Spectator
A supple, fruity version, with cherry, licorice, spice and mineral notes embedded in a dense structure. This is firm, with a long aftertaste that echoes with spice and mineral details.
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Podere Il Palazzino

Podere Il Palazzino

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Podere Il Palazzino, Chianti, Tuscany, Italy
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Il Palazzino farm, owned by Alessandro and Andrea Sderci, is located in Monti in Chianti, 20 km northeast of Siena, in the southern part of Chianti Classico Area. The estate has a total of about twenty hectares (fifty acres), great part of which dedicated to viculture and for a small part to olive grove. Given the small dimensions of the estate working procedures are strictly manual and the soil is cultivated using organic methods. The use of chemical substances which may be harmful to the soil, the farm workers and the environment in the last years has been first reduced and then eliminated. Vineyards are fertilized with compost and manure, but mostly the soil is managed with careful observation of the native weeds.

Insect pests are reduced at a minimum through the increase of biodiversity in the vineyard: striving to protect the diversity of insect life means first and foremost eliminating the use of insecticides; Fungi and mildew diseases are kept under control by careful canopy management, and by improving the health of the soil. As regards winemaking, fermentation uses only naturally present yeasts and the good quality of the grapes at harvest time allows now reduced amounts of sulfites.

The Sderci family became owner of Il Palazzino in the middle of the nineteenth century. Then in the early 1970s, Alessandro and Andrea took over management of the farm: new specialized vineyards were planted and a new, completely underground cellar was built for the fermentation and aging of the wines.

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 undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky 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.

SWS353494_2009 Item# 130905