ORGANICALLY FARMED
94% Sangiovese, 6% Pugnitello
This is one of the reference estates in the southern Chianti Classico region, coming from a warm part of Gaiole. Their wines are complex and robust, tending toward a medium-full body, with expressive savory fruits on the darker spectrum, baked/dusty earth accents, and a firm, lively, tangy structure. This style of this wine approaches the Brunellos on the north side of Montalcino; older vines and aging in small French oak barrels -half new- add richness to the texture and flavors. They are proponents of the local Pugnitello variety, which adds a touch of weight to the Sangiovese, along with complimentary soft dark fruits, leather and earth notes. Ideal with braises and rich ragu' or a rare porterhouse steak.
WINE SPECTATOR 97 POINTS - "Violet, black currant and black cherry aromas and flavors are at the heart of this supple and energetic yet elegant red. Vibrant and linear, with a firm line of tannins and terrific length on the iron-tinged finish. Ends with fruit, mineral and spice notes, showing solid grip. Sangiovese and Pugnitello." 1,435 cases made, 550 cases imported.
This wine is produced only in great vintages, using the finest grapes from the seventeen acre San Marcellino vineyard that surrounds the Church of San Marcellino in Monti in Chianti. This is a serious, profound expression of Sangiovese which rivals the structure, aromatics and complexity found in Brunello di Montalcino wines.
This wine is crafted by one of Chianti's most historic families. In fact, in 1872 Baron Bettino Ricasoli created the recipe for the grapes to be used in the production of Chianti Classico.The Sangiovese comes from organically farmed vines averaging 40 years old and is blended with an additional 5% of Pugnitello. This indigenous Tuscan grape brings out the color, structure and aromas of Sangiovese. The wine is aged in French oak for 24 months before being bottled unfiltered to preserve its elegance and freshness.
This is one of the reference estates in the southern Chianti Classico region, coming from a warm part of Gaiole. Their wines are complex and robust, tending toward a medium-full body, with expressive savory fruits on the darker spectrum, baked/dusty earth accents, and a firm, lively, tangy structure. This style of this wine approaches the Brunellos on the north side of Montalcino; older vines and aging in small French oak barrels -half new- add richness to the texture and flavors. They are proponents of the local Pugnitello variety, which adds a touch of weight to the Sangiovese, along with complimentary soft dark fruits, leather and earth notes. Ideal with braises and rich ragu' or a rare porterhouse steak.
WINE SPECTATOR 97 POINTS - "Violet, black currant and black cherry aromas and flavors are at the heart of this supple and energetic yet elegant red. Vibrant and linear, with a firm line of tannins and terrific length on the iron-tinged finish. Ends with fruit, mineral and spice notes, showing solid grip. Sangiovese and Pugnitello." 1,435 cases made, 550 cases imported.
This wine is produced only in great vintages, using the finest grapes from the seventeen acre San Marcellino vineyard that surrounds the Church of San Marcellino in Monti in Chianti. This is a serious, profound expression of Sangiovese which rivals the structure, aromatics and complexity found in Brunello di Montalcino wines.
This wine is crafted by one of Chianti's most historic families. In fact, in 1872 Baron Bettino Ricasoli created the recipe for the grapes to be used in the production of Chianti Classico.The Sangiovese comes from organically farmed vines averaging 40 years old and is blended with an additional 5% of Pugnitello. This indigenous Tuscan grape brings out the color, structure and aromas of Sangiovese. The wine is aged in French oak for 24 months before being bottled unfiltered to preserve its elegance and freshness.
Overall Rating
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