Winemaker Notes
Intense ruby red with violet nuances. A complexnose with sour cherry, ripe blackberry, and cassis withundertones of cinnamon, nutmeg, and freshly ground pepper.On the palate, soft and fresh, with the alcohol rounding out theharshness of the tannins. Finishes with a long, toasted note. Willage well for more than ten years.
Professional Ratings
-
Wine Spectator
Opulent, this red is maturing, with black cherry, blackberry, plum, leather and mineral flavors that are beginning to transform into woodsy, dried fruit notes. This is still fresh, focused and balanced, nevertheless, with plenty of time ahead. Sangiovese and Merlot. Best from 2026 through 2043.
-
James Suckling
Spiced and earthy character here with smoked plums and cherries as well as dark licorice and tarry undertones. Polished and creamy with medium body and fine tannins. A little tight but flavorful and attractive. From organically grown grapes. Drink or hold.
Viticcio has been making wine since 1964 among the rolling green hills of Tuscan wine country in Greve in Chianti, between Florence and Siena.
The winery’s vinicultural production began with the desire to capture and embody the potential of Chianti Classico, and it wasn’t long before Viticcio wines became renowned for their true and high quality expression of the Tuscan terroir. Since then, the winery has grown to encompass 120 hectares of estate-owned land among the hills of Chianti Classico and Maremma.
Today the Biba family carries forward the production of Viticcio winery, making wines that express the most authentic link between nature and man. They are driven by passion and enthusiasm to make their wines classic and elegant, yet with a fresh outlook on the terroir.
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.