Winemaker Notes
Ruby red. The bouquet is elegant, with violets, cherries, wild berries and plums. Hints of spices like tobacco, clove and eucalyptus. Riserva Ducale is balanced with delicate tannins. The vibrant acidity, typical of Sangiovese grapes, distinguishes this wine. An enduring finish and a bold structure complete the tasting profile.
Blend: 80% Sangiovese, 20% Merlot & Cabernet Sauvignon
Professional Ratings
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Wine Spectator
Sweet, ripe Sangiovese fruit courses through this graceful red, evoking cherry, plum, spice, iron and almond flavors. The tannins are absorbing nicely, with just a light dusty feel on the fresh, lingering finish. Drink now through 2040.
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.