Winemaker Notes
Deep concentration of Sangiovese flavors of classic cherry, earth and a hint of smoky pistachio nuts.
Professional Ratings
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Wine & Spirits
Enrico Pozzesi sources this sangiovese from Viacosta, a south-facing amphitheater-shaped vineyard in Castellina in Chianti. The wine rested for three years in large oak casks, developing notes of tobacco, cured meat and black pepper that layer over its dark cherry and black currant fruit. With its powerful tannins, this will appeal to Brunello lovers.
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Wine Spectator
This red combines its black cherry and black currant fruit with savory notes of wild rosemary and menthol. It's sleek and well structured, with a long, mouthwatering, iron-tinged finish. Best from 2023 through 2042.
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Wine Enthusiast
The nose is at first all tar and gunpowder, with wild fennel and crushed rock peeking out before just a final hint of cherry. The palate turns cherry syrup with a brightness from orange peel and an edge delivered by angular tannins.
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.