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Renzo Marinai Gran Selezione Chianti Classico 2010

  • JS97
  • RP93
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Intense red and billiant color, delicate, elegant, harmonic, with a remarkable body, stand out character and very persistant, powerful.

Roast red meats, braised meats, ripened cheese.

Critical Acclaim

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JS 97
James Suckling
This is as solid as a rock with incredible structure and power. Full body, intense structure and wonderful depth of fruit. What a long, long finish. here. Superb. Amazing wine. Better in 2016.
RP 93
Robert Parker's Wine Advocate
From an exceptionally balanced vintage, the 2010 Chianti Classico Gran Selezione exhibits a ripe and fruit-forward style with dark color extract and a generous stream of aromas. Dark fruit, spice, toasted espresso bean and grilled herbs all play supporting roles to the bouquet. But this wine is not all about brawn and power. There’s a subtle sense of austerity here that gives the wine a touch of extra sophistication and class. It could work for either near- or medium-term consumption.
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Renzo Marinai

Renzo Marinai

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Renzo Marinai, Italy
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This fragment of poetry helps us to gain insight into Iori Marinai's remarkable personality: a poet, writer and artist of the art of living. Iori bequeathed this philosophy, the strong bond with the land that marked his life, to his son Renzo.

The San Martino a Cecione estate was bought because the hamlet included and old bakery. Furthermore, Iori Marinai owned an old steam threshing machine, which had been left idle for decades. These are the starting-points from which Renzo Marinai, having embraced his father's line of thought, ventured to start sowing wheat to make bread, real bread, like in the good old days. And, after the wheat fields, came the vineyards.

Renzo Marinai's farming estate is set against one of the most charming backdrops in the Chianti area, stretching over a hill overlooking the surrounding valleys and fields. The Cecione estate takes its name from the ancient Church of San Martino a Cecione, close to the Castle of Panzano, which dates back to the year 1600. Renzo Marinai has managed the estate since 1996, supported by two collaborators, the oenologist Giovanni Cappelli and the agronomist Fabrizio Balò, with whom he has undertaken a complete restyling of the place, introducing new organic farming systems.

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Chianti Classico

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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.

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Italy's elite red grape varieties 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

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

LAT160288_2010 Item# 160288