Pomona Chianti Classico 2017
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Aromatic and appealing on the nose. Medium-bodied with a beautifully balanced palate and harmony between the succulent pure fruit, midweight tannins and long finish.
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Wine Spectator
This red is distinctive for its purity and charm. The supple texture and bright acidity usher the rose, cherry and raspberry flavors to a lingering conclusion. The firm structure lends support, ending with accents of earth and mineral. Drink now through 2033.
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Jeb
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Spectator - Decanter
Monica’s first harvest was 2007, and she immediately found that the work absorbed her entirely. She thrives on being in touch with nature and family on a daily basis. She started with a single hectare, which has now expanded to five. In 2009, she began her conversion to organic viticulture, and was certified in 2012. Lisini’s winemaker Filippo Paoletti, who studied under the great Sangiovesistas Franco Bernabei and Giulio Gambelli, is Pomona’s consulting winemaker since 2002. A better recipe for success has rarely been seen: the combination of Monica’s passion for classically styled wines in a high quality, ancient terroir, and the shoulders of these giants to stand on make Pomona a must-taste winery.
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.