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Rodano Chianti Classico 2010

Sangiovese from Chianti Classico, Chianti, Tuscany, Italy
  • WS90
0% ABV
  • RP91
  • WS91
  • WS93
  • WS90
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0% ABV

Winemaker Notes

The wine respects the tradition of Chianti Classico by aging the wine in large oak Botti. The result is wine with new world purity and old-world soul. The wine has a rich deep cherry, black fruit and fresh berry forward taste with deep wonderful structure and color. Luscious plum, cinnamon, wild strawberries with a ruddy cherry sweetness fill up this extra voluptuous and sultry Chianti Classico. The fruit is well balanced and made bright by great acidity. Elegant and lengthy in the finish.

Critical Acclaim

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WS 90
Wine Spectator
Shows maturity in the form of truffle and sweet decaying cherry fruit aromas and leafy underbrush flavors. A little dry, yet silky in texture and full of sweet fruit. Decant. Drink now through 2018.
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Rodano

Rodano

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Rodano, Chianti Classico, Chianti, Tuscany, Italy
Fattoria di Rodáno is a top source for classically made, user-friendly and complex Chianti. Located in Castellina in the heart of the Chianti Classico district, the estate dates back as a wine-producing property to the sixteenth century. Rodáno has belonged to the Pozzesi family since that time. Vittorio Pozzesi had been in charge of the estate since they first began to bottle wine on their own in 1967 but now his son, Enrico, handles the management of the winery. The domaine’s former winemaker was Guilio Gambelli, who passed away in 2012. Gambelli was one of the most legendary winemakers in Chianti, consulting for such estates as Montevertine and Gianfranco Soldera. Rodáno is quite a large estate, with more than a hundred hectares under vine, and is one of the best-kept secrets in all of Tuscany.

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 for its superiority, 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’s Dalmasso commission added land to this historic zone 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 is therefore 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, tobacco, dried herbs, fennel, balsamic or tobacco.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is among Itaaly'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.

PSNIRD040_2010 Item# 143701