Warm and fruity nose, with hints of cherry, blackberry, cassis and tobacco. The full and smooth taste with a hint of ripe fruit and spices, cinnamon pepper and cocoa.
Producer: Tenuta San Vincenti
Region/Appellation: Chianti Classico
Country Hierarchy: Chianti, Tuscany, Italy
Grape/Blend: Merlot – Sangiovese
Food Suggestion: Lamb
Wine Style: Red – Savory and Classic
Alcohol Content: 14%
Chianti Classico Wine
Chianti Classico is the heartland of the Chianti wine region – its traditional and longest-established viticultural area. The term classico is used in this way in several Italian wine regions (Orvieto and Valpolicella, for example), although Chianti is the most famous example. The typical Chianti Classico wine is a ruby-red, Sangiovese-based wine with aromas of violets and cherries and a hint of earthy spice.
Since the 1920s bottles of Chianti Classico wine have been marked by the DOCG’s black cockerel (Gallo Nero) logo. However bottles sold in the US are not adorned with the bird, after a long running legal dispute begun by E&J Gallo Winery in 1991 was concluded in favor of the American company.
Chianti Classico’s black cockerel
The symbol has a romanticized and much-told legend. In the 13th Century, the warring Tuscanprovinces of Florence and Siena looked for a way to solve their ongoing border disputes. They agreed to a race; when the first cockerel crowed at dawn, each city would send out its fastest rider bound for the rival city. Where the two riders met would mark the new provincial boundary. The Florentines gained a head start by starving their (black) cockerel to make him sing earlier than the well-fed counterpart from Siena, so the two riders met only around 10 kilometers (six miles) north of Siena.
The modern-day Chianti Classico viticultural area now covers almost all land between Siena and Florence, buffered at each end by the Colli Fiorentini and Colli Senesi production zones. Of these and the other demarcated Chianti zones – Colli Aretini, Colline Pisane, Montalbano, Montespertoli and Rufina – the latter is the only one generally considered to rival the quality of Classico vineyards.
The very first classico area here was marked out in 1716 by Grand Duke Cosimo III de Medici. This was enlarged significantly in 1932, a change criticized as being over-generous and potentially damaging to the Chianti Classico name, and certainly varied in terms of terroir. Nevertheless, this larger area became legally recognized in 1966 when Italy began formalizing its wine laws and DOC system. In the 1980s, Chianti Classico was promoted from DOC to DOCG status.
Chianti Classico wines must contain a minimum of 80 percent of the Sangiovese variety. The remainder can be made from native grapes such as Canaiolo or Colorino, plus international varieties such as Cabernet Sauvignon and Merlot. Wines made only from Sangiovese have been permitted since 1996. The use of white grape varieties such as Malvasia and Trebbiano was prohibited 10 years later.
There are three quality levels within Chianti Classico wines: Annata (the standard wines) Riserva and Gran Selezione. Riserva wines must be aged for 24 months before commercial release. A Chianti Classico Gran Selezione must be made from a single estate and have been aged for a full 30 months. Since the category was introduced in 2013, it has also caused plenty of controversy, with some producers seeing it as unnecessary bureaucratic tinkering, pointing to a confusion between emphasis on terroir on one hand and the implication of human agency of the term selezione. Because the wines must be single estate products – not necessarily single vineyard wines – some very high production wines qualify; 500,000 bottles of Ruffino’s Ducale d’Oro are made each year. On the other hand it is unlikely that the hundreds of Chianti Classico producers would be able to agree on classifying vineyards in the region in the manner of Chablis or the Côte d’Or.
The area’s fame is due not just to the high quality of the wines, but also to the Classico zone’s gastronomy and the iconic Tuscan landscape. The rural buildings and farmhouses are coveted by tourists and foreign residents. Agritourism and wine tasting tours are an important part of the region’s wine economy and international profile.
Merlot – Sangiovese wines are made from two grape varieties extensively grown and widely appreciated in Italy. Sangiovese is internationally renowned for its well-balanced structure and savory flavors. It also happens to be Italy’s most planted grape variety, one that has found considerable success in various New World regions. The ubiquitous Merlot, on the other hand, is a relatively new addition to Italy’s stable of wine grapes, but production volumes have increased exponentially since the 1990s.
The mix is especially noteworthy in Tuscany, where it can be conceptualized as a modern interpretation of the Chianti blend under the Toscana IGT. Sangiovese almost always plays the dominant role in the blend, with Merlot used to soften the wine’s texture and make it more approachable in its youth. Merlot also adds fruitiness and juiciness to the blend, complementing Sangiovese’s more savory and herbaceous qualities.
Merlot and Sangiovese blends
Because Merlot ripens earlier in the vineyard than Cabernet Sauvignon, the Merlot – Sangiovese blend is especially suited to inland regions where Cabernet Sauvignon may struggle to achieve optimum maturity. Of course, the addition of Cabernet to this particular blend makes some of Italy’s most famous wines – the so-called Super Tuscans.
The blend has also been successful in Californiaand Australia where a number of approachable and food-friendly wines have been produced.
Food matches for Merlot – Sangiovese wines include:
- Shepherd’s pie
- Mushroom pappardelle
- Rustic pork sausage
(sources : wine-searcher)
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