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Villa Cafaggio Chianti Classico 2013

Sangiovese from Chianti, Tuscany, Italy
    0% ABV
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    Winemaker Notes

    The Villa Cafaggio Chianti Classico has a very intense ruby red color. It has an intense fruity aroma with spicy notes and a full concentrated palate, with a very pleasant finish.

    Critical Acclaim

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    Villa Cafaggio

    Villa Cafaggio

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    Villa Cafaggio, Chianti, Tuscany, Italy
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    Villa Cafaggio covers approximately 60 hectares, of which 30 are cultivated as specialised vineyards and about 10 as olive groves. The remaining area is woodland. Situated in the hamlet of Greve in Chianti, in Panzano, the estate is nestled in the "Conca d'Oro" (Golden basin), an area recognized as the finest zone for producing Chianti Classico.

    Basilica Cafaggio srl produces four "Chianti Classico": Basilica Solatìo Chianti Classico Riserva, Basilica San Martino Chianti Classico Riserva, as well as one Chianti Classico Riserva and one Chianti Classico. Furthermore, Cafaggio produces other two ‘Cru’: Basilica del Cortaccio Cabernet Sauvignon and Basilica del Pruneto Merlot.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. 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 moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. 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 grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

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

    OPI56296_2013 Item# 171726