Category Archives: Chianti Classico

My Favorite Restaurant In Rome

Every time Michele and I are in Rome we go to Checchino dal 1887 and have been doing this since 1983. This time we went with three friends on a Sunday afternoon.  The restaurant is owned by the Mariani family.

Francesco Mariani takes care of the front of the house while his brother Elio is in the kitchen and their sister Marina handles the accounting. Considering the wine and the food, it is the best restaurant in Rome with over six hundred wines from Italy and all over the world.

When we arrived and Francesco showed us to our table, he pointed to the table next to us and there was Daniele Cernilli (aka Doctor Wine and author of the Essential Guide to Italian Wines 2019), his wife Marina Thompson, and Daniele’s mother and father–his father is 96 years old.

Francesco brought up me two magnums from the cellar.  I knew immediately which one I wanted, the 1975 Chianti Classico Villa Antinori Cantine del Marchese Ludovico e Piero Antinori because I know it is a wine that can age. In 2016 I had the 1964 and it was fantastic. I asked Francesco to pour some wine for Daniele and was interested to see what he would say. I asked him about the wine. He said it was mostly Sangiovese, with some Cannaiolo and a very small amount of white grapes, most likely Trebbiano. Antinori was just beginning to experiment with barriques and Daniele said a little of the wine was most likely aged in barriques.

The wine had great color and was drinking like traditional Chianti, with hints of red fruit, cherries, blueberries, leather and a touch of violets. We all agreed it was a wonderful wine!

I started with the Assaggio di Fagioli e Cotiche, pig skin and borlotti beans cooked with tomato. This dish is so good, so intense, that I cannot resist it.

Bucatini all’Amatriciana is my favorite pasta dish and, as they say, “nobody does it better.” I always order it here.

Michele had the  rigatoni  with  oxtail  ragu.

Three of the best red wines in Italy are made around Rome.  They are Torre Ercolano, Fiorano and Colle Piccioni. The only one still on the list is the

Colle Piccioni Rosso 1983Paola di Mauro, made from Cabernet Sauvignon, Cabernet Franc and Merlot. The wine consultant at the time was the legendary Giorgio Grai. The wine was aged in large oak barrels. The wine has hints of leather and cherry with a very long finish and great aftertaste.

For my main course, I had Fegato di vitello ai ferri, thin slices of grilled veal liver with onions.  It was very flavorful and tender, and as a side dish.

I had an Artichoke alla Romana. 

Michele had,  at  Daniele’s  recommendation,  the  padelloto, a plate of assorted innards including kidneys, liver, sweetbreads, and so on, cooked with garlic, rosemary and a dash of vinegar.  It is the classic quinto quarto, fifth quarter of the calf that was eaten only by the poor people of Rome, though it is now considered a great delicacy.               

There was a cheese course  with  some  aged Fontina,  pecorino  Romano,  and goat  cheese.

Daniele sent over a bottle of port to go with the cheese

.Vintage Port 1970 Quinta da Roeda Corft.  The Quinta da Roêda is one of the great Porto vineyards. It is produced only in years of exceptional quality when a general Porto vintage is not declared. The grapes are trod by foot in granite lagares to minimize the release of harsh bitter compounds from skins and seeds. The wine spends two years aging in vats before bottling. It had hints of red berries, dark cherry, plum and spice and was a perfect combination with the cheese.

Checchino dal 1887 is the best restaurant in Rome for real Roman food. If you are in Rome this is the one restaurant you must go to. It is also Daniele’s favorite restaurant in Rome, and he is a native Roman.

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The Wines of Vecchie Terre Di Montefili with Nicola Marzovilla

For a number of years I was the sommelier/ wine director for I Trulli Restaurant in NYC and collaborated with Nicola Marzovilla, the owner of the restaurant on various wine projects.  In 2015, Nicola got involved with an historic vineyard, Vecchie Terre di Montefili, outside Greve in Chianti, which just released their first vintage under his leadership.  I was very interested in seeing what style of wine they produced and I attended a tasting of the wines at I Trulli. 

Nicola said the wine maker is the talented Serena Gusmeri, and he hired her because they both have the same approach to wine making — as little interference in the wine making process as possible. He wanted the grapes to speak for themselves. The vines are very old and they produced a wine that is very concentrated and that he believes can last for 20 years or more. This concentration and longevity comes from the grapes themselves and not from anything that is done during the winemaking process.

There are 12.5 hectares of vineyards planted mostly with Sangiovese in the heart of Chianti Classico on the highest hill outside of Panzano.  With the 2015 vintage they use spontaneous fermentation for the alcoholic fermentation, malolactic fermentation and the final refinement.

The Wines of Montefili

Chianti Classico DOCG 2015 made from 100% Sangiovese. The terrain is hilly and the vineyards are at 500 meters. The soil is galestro and alberese. The vineyards were planted in the late nineties and Nicola said these were the youngest vines on the property. The training system is spurred cordon. Fermentation is in stainless steel tanks with indigenous yeast. Aging is for a minimum of 15 months in large Slavonian oak barrels and 6 months in bottle before release. $30

Chianti Classico Riserva DOCG 2015 made from 100% Sangiovese from a careful selection of grapes from vineyards with the best exposure. The vineyards were planted in the late 1980’s. The training system is spurred cordon and guyot. Fermentation is in stainless steel tanks with indigenous yeast. Aging is in Slavonian oak barrels for a minimum of 22 months and 6 months in bottle before release. $50

Vigna Vecchia “Gran Selezione” DOCG 2015 made from 100% Sangiovese from a single vineyard called Vigna Vecchia planted in 1981. The training system is spurred  cordon and fermentation is in stainless steel tanks with indigenous yeasts. The wine is rotated between 30HL and 10HL oak barrels for 26 months and 8 months in bottle before release. $75

The three previous wines were very similar.  They were very closed and will age for a very long time and are showing great potential.  Nicola felt that the Gran Selezione was drinking the best right now.  I thought the regular Chianti Classico was drinking the best.

Nicola said that none of  the wines undergo filtration or fining.

Anfiteatro IGT Colli Toscana Centrale made from 100% Sangiovese from the Anfiteatro vineyard planted in 1985. The training system is bilateral cordon. Fermentation is in stainless steel with indigenous yeast. The wine is aged for 28 months in 5HL barrels and 10 Hl barrels and a minimum of 12 months in bottle before release. This is a very big wine that needs more time.

Nicola said because of the position of vineyards and because they are at 500 meters the microclimate is not like any other in Tuscany. $120

Rosso IGT Toscana 2015 made from Sangiovese and Cabernet Franc. The Cabernet Franc is sourced from outside their estate. The vineyards are at 500 meters and were planted in the mid 1990’s and the soil is galestro and alberese. The training system is spurred cordon. Vinification is in stainless steel tanks with indigenous yeasts. The wine is aged for a minimum of 20 months, the Cabernet Franc is aged in tonneaux and the Sangiovese in 20 hl oak casks. The wine remains in the bottle for at least 6 months before release. $30  This was one of the best blends of this type I ever tasted and was drinking very nicely now

Bruno di Rocca IGT Colli Toscana Centrale 2015 made from 80% Cabernet Sauvignon and 20% Sangiovese from vineyards planted in the early 1980’s. The soil is galestro and the training system is spurred cordon. Vinification is in stainless steel tanks with indigenous yeast. Aging for a minimum of months 28 in tonneaux for the Sangiovese and for the Cabernet Sauvignon in barriques (350 liters).  Nicola said Cabernet Sauvignon needs to be aged in barriques. The wine spends a minimum of 12 months in bottle before release. $ ? It is difficult to make a of thi type  wine where the Cabernet Sauvignon does not dominate but this is a a soft elegant wine.

 

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Celebrating La Befana with Friends

Italians end the holiday season by celebrating the Epiphany, also known as 3 Kings Day.  The story goes that the 3 Kings, on their way to visit the Baby Jesus, stopped at the home of an old woman and invited her to join them on their journey.  She said no, because she had too much housework to do.  She soon regretted her decision and took off on her broom to search for the Christ Child.

La Befana

The old woman is called La Befana, and according to tradition, she arrives on the Epiphany on her broomstick to bring gifts to the good Italian boys and girls and coal to the bad ones. It is a national holiday in Italy also the opportunity for one last holiday feast.  This year, our friends Lars and Karen invited us to their home to share a meal that would have made the Befana very proud.  

We started with grilled purple asparagus seasoned with sea salt from Marsala,

followed by thin, crispy fried root vegetables with more of that sea salt,

and fried calamari.

We had two wines with the appetizers 

Vermentino “La Pettegola” Toscana 2017 IGT made from 100% Vermentino. Following a very soft pressing, fermentation takes place for about 13 to 16 days in temperature controlled stainless steel tanks. The wine has hints of citrus fruit and peach and a touch of sage with good acidity. It is a very easy drinking wine and it worked very well with the appetizers. 

Cuvee Aurora Rose Metodo Classico Alta Lange 2014 DOCG 100% Pinot Noir Banfi Piemonte. The grapes are grown in the hilltop vineyards of the Alta Langa, south of Alba in Piemonte, in a mix of clay and calcareous soil. There is one hour of skin contact and cold maceration, which prepares the grapes for soft crushing. The must is clarified and fermentation is at a controlled temperature. The final cuvee consists of 90% clear wine and 10% of the previous vintage wine. The wine is aged in French oak barriques. Fermentation takes place in the bottle (Classic Method). Yeast contact is extended for at least 24 months followed by a traditional hand riddling (remuage)  and degorgement a la glace. A period of brief aging follows. The wine is pink in color, with small bubbles and hints of strawberry and apple.

Then we tasted the

2002 Merlot Santa Maria Valley, Bien Nacido Vineyard from Caparone. The wine is unfined and unfiltered and the style of wine is more European that California. The wine was showing no signs of age.

This was followed by

Chianti Classico “Fonte Alla Selva” 2015 DOCG made from mostly Sangiovese with Canaiolo and Cabernet Sauvignon from over 40 hectares of estate vineyards in Castellina the heart of the Chianti Classical zone with alluvial soils, limestone and clay. Fermentation with traditional maceration on the skins for 8 to 10 days, followed by short aging in French oak barrels. Bottling takes place the summer after the harvest. The wine has hints of cherry, plum and blackberry with a touch of spice.

Lars preparing  main course  Osso Buco with polenta, which he served in the traditional wooden trenchers used in the Lazio region for serving polenta 

The main course

Brunello Di Montalcino 1998 DOCG 100% Sangiovese grown on hillside vineyards at 220 meters in stony, calcareous and well structured soli. There is a meticulous grape selection (yield not exceeding 6 metric tons/ha) is followed by vinification in temperature–controlled Horizon hybrid stainless steel and wood tanks, with skin contact for 10 to 20 days. The wine ages for two years in various sizes oak barrels, 305-liter barriques, 60 and 120 hl barrels; the wine is then aged in bottle for an additional 8 to 12 months.The wine is released 5 years after the harvest. This is the information for the current release. I believe that the 1998 was not aged in this way.

Brunello Di Montalcino Riserva “Poggio All’Oro 1988 Made from 100% Sangiovese, estate selection. The Poggio all’Ora vineyard is on the southern slopes of the Montalcino hillside at 250 mt. The wine is produced only in excellent vintages based on a meticulous selection of the harvested grapes. Temperature controlled vinification is in Horizon hybrid stainless steel and wood tanks with skin contact for 12 to 14 days. Aged in barriques for 30 months, and at least 12 to 18 months in bottle. The wine is kept for a total of 6 years before release. This is a wine with notes of violet and hints of plum, jam and a touch of coffee. This is the information from the current vintage.

Brunello Di Montalcino Riserva 1979 Villa Banfi 100% Sangiovese, select clones from estate vineyards on the southern hills of Montalcino. This is an elegant and complex wine with hints of red fruit, violets, and a touch of licorice and spice. This delightful and wonderful Brunello one of the best I have ever tasted and still has a lot of life left. Lars said this was the first Brunello produced by Banfi and I am sure it was made in a very traditional style. Banfi did not begin their clonal research project on Sangiovese until 1982.

We finished the wine with cheese

There were 3 desserts, including Panettone and two traditional homemade cakes made with dried fruits.

The final wine of the feast was

Recioto della Valpolicella Classico IGT “Regolo” 2015 Sartori made from 100% Corvina. The vineyards are in the hilly area of Valpolicella with clay and calcareous soil. Only the best grapes are selected. A gentle pressing is followed by skin maceration at low temperature for 8 to 10 days. In February the wine rests on Amarone pomace, which enhances the wine’s aromatic and aging potential. After malolactic fermentation, the wine is aged for about 18 to 24 months in medium to large-sized oak casks followed by a minimum of 4 months bottle refinement before release. This is a complex dessert wine with hints of red and black berries and cherry with nice ripe fruit on the finish.

To finish a great meal, we had grappa and cafè

Grappa di Brunello “Torre” made from the pomace of Brunello di Montalcino (Sangiovese). This is an intense grappa with a hint of wild berries and sour cherries on the finish.

 

 

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Old Vintages of Italian Wine and Pizza

Roberto Caporuscio, one of the best pizzaioli in New York and owner of Keste and several other restaurants, is now creating his pizzas with a new type of flour that he says yields better results.  He invited me and a group of friends who enjoy older Italian wines to come to his Keste Wall Street location for a tasting. A full report on the pizza will appear in another blog.
The notes on the wines were written by Jason De Salvo and I added a few notes of my own. I have a great respect for Jason’s palate and his attention to detail.
The wines
1971 Verrazzano Chianti Classico
4/11/18 — 90 points.  Now-2022.   Slightly cloudy brick-ruby color.  The nose is mocha-infused red cherry fruit, black raspberries, dried meat, potpourri, earth and underbrush.  On the palate this has vibrant acidity, a bit of a hole in the mid-palate and a relatively short finish.  That said, it’s a lovely drink!  Charles: Sangiovese can age as well as Nebbiolo as this wine proves.
1974 Produttori del Barbaresco
4/11/18 — 92 points.  Now-2027.   Medium ruby-garnet color, slightly cloudy.  The nose is candied black cherries, fennel blossoms, honey, smoked game and subtle notes of tar.  On the palate this is lovely.  Elegant, refined dusty tannins and a medium-long finish. Charles: This was my second favorite wine. Produttori del Barbaresco can age. Barbaresco can age as well as or even better than Barolo.
1974 Borgogno Barolo Riserva
4/11/18 — NR.  Drink Now.  Cloudy brick-ruby color.  The nose is stewed cherries, celery, wet leaves and tobacco.  On the palate this has sweet, stewed fruit notes and is clearly either past its
prime or a slightly off bottle.  Medium body.  The wine did work well with the pizza nonetheless.
Charles: We tasted the 1974  Barolo and 1974  Barbaresco side by side- it was no contest.
1947 Franco Fiorina Barbaresco
4/11/18 — NR.  Drink Now.    Slightly cloudy amber-golden color with just a faint hint of ruby.  The nose is like a hypothetical blend of a 30-40 year old Tawny Port and a Fino Sherry with oxidative notes of caramel, stewed cherries and licorice.  On the palate there remains a sweetness from what was obviously a hot, tremendously concentrated vintage, but alas, this wine bottle is solidly into its twilight. 
1998 Borgogno Barolo Riserva
4/11/18 — 92+ points.  Now-2040.   Medium ruby color.  The nose here is soaring with black cherries, minerals, licorice, rose blossom and cured meat.  On the palate this is vibrant, medium-full bodied with a complex, tactile finish. 
1979 Giovannin Moresco Barbaresco Poderi de Pajoré 
4/11/18 — 93 points.  Now-2030.    Medium ruby color.  The nose here is stunning with soaring notes of black cherries, black raspberries, crushed dried roses, freshly chopped garden herbs and baking spices.  On the palate this is supremely elegant and well integrated.  Gorgeous balance and a medium-long finished buttressed by refined, dusty tannins.
Charles:  for me this was the wine of the afternoon and it may be my favorite Barbaresco. It is made from the “Rose” subvariety of Nebbiolo. Unfortunately this was the last vintage and the vineyard was sold to Angelo Gaja.
1979 Cavallotto Riserva Vigna Colle Sud-Ovest
4/11/18 — 94+ points. Now-2028.    Medium brick-ruby color with a slightly watery rim.  The nose here is black cherries, black licorice, tobacco, a lovely stemmy note, coffee grinds, underbrush and smoked game.  On the palate this is velvety, nuanced and deep.  This is the best example of this wine I have had thus far. Charles: Jason liked this wine more than I  did.   I like their wines a lot but to me this bottle was not showing that well.

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Filed under Barbaresco, Barolo, Borgogno, Chianti, Chianti Classico, Italian Red Wine, Produttori del Barbaresco

Three Pre- Birthday Celebrations with Wine and Food

The first celebration took place at the Oriental Gardens restaurant in New York Cities China Town

Soft Shell Crabs and they were fantastic!

We started with the Champagne Krug 1990  from the Krug Collection.

Then a fried sole with scallions.

Chablis Grand Cru just great

Puligny- Montrachet needs more time

1979 Chinon excellent

There was more food and wine but I got caught up in the eating and drinking.

 

Next on to La Pizza Fresca

We started with Krug NV

Then Chianti Classico 1971 Riserva Ducale from Ruffino

Pizza Margarita

Chateaueuf-du-Papes 1990 right on the money

Amarone 1967 Bertani

Pizza with Prosciutto

A young man waiting for his pizza

 

Next was Gastronomia Siciliana Norma

Buratta with arugula

Spaghetti with sea urchin (ricci di Mare) was fantastic

Chianti Classico 1996

Pizza with porchetta

Barolo 1989 – barolo at its best 1989 was a great vintage!

 

 

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Filed under Amarone, Barolo, Benanti, Chablis, Champagne, Chateaneuf du Pape, Chianti Classico, Krug, Krug Champagne, La Pizza Fresca, Olga Chinon, Pizza, Pizza and Wine, Principe Corsini, Uncategorized

Castello di Meleto: The Wines of Tuscany

A few months ago I was contacted by wellcomonline.com, a PR agency based in Alba, Italy. They wanted to know if I wanted to taste wine samples from Castello di Meleto, a winery in Tuscany. Wellcom handles some of Italy’s top wine clients, so I told them I would except the samples and was very pleased that I did.

The Castello di Meleto estate consists of 2,470 acres of which 300 acres are planted with vines. It is located just over a half mile from the town of Gaiole in Chianti. The castle, the heart of the estate, once belonged to the monks of the Coltibuono Abbey. The name Meleto can be traced back to 1256. Today the vineyards are spread in five different plots that surround the castle, leaving the winery in an ideal central location.

The Wines IMG_0984

Vermentino 2015 IGT Toscana Bianco made from 100% Vermentino. The vineyard was planted in 2010 and is at 360 to 420 meters. There are 5,000 plants per hectare and the training system is guyot. The grapes are handpicked in small containers in order to reduce skin breakage. After being gently destemmed and soft pressed the free run juice is chilled and left on the skins for a few hours. Fermentation is in stainless steel tanks at a controlled temperature. During fermentation, a small portion of the wine undergoes a brief aging in second or third passage barriques. The wine in aged in stainless steel for 4 months before release. This is a fresh slightly tangy wine with hints of citrus and nice minerality. $12 IMG_0985

Chianti Classico DOCG 2013 made from 100% Sangiovese. The vineyard is at 360 to 450 meters with a south, southeast and south-west exposure and the soil is gravelly, rich in galestro and alberese. There are 3,500/ 5,000 vines per hectare and the vines were planted in 1970-2000. The training system is spurred cordon, guyot and alberello (bush). The grapes are harvested by hand and by machine and then destemmed and lightly pressed. Maceration is on the skins for 15 to 20 days. Spontaneous alcoholic fermentation is in stainless steel tanks, without adding exogenous yeast, for 7-10 days. Malolactic fermentation takes place in cement vat. The wine is aged in 54HL Slavonian oak barrels (botti) for 12 months. The wine is aged in the bottle for 6 months before release. The wine has hints of cherry, blueberry and a hint of pine. It is a very pleasant wine that is very food friendly. $18IMG_0986

Chianti Classico Riserva “Vigna Casi” DOCG 2012 made from 100% Sangiovese. The vineyard is located in Gaiole in Chianti. The exposure is west, south and southwest at 400 meters. There are 5,000 plants per hectare and the training system is spurred cordon and alberello. The vines were planted in 1990-1995. Harvest and selection is by hand. Maceration and spontaneous fermentation is at a minimum temperature of 78-82F in wooden vats with delestage and pump-over. The wine is kept in contact with the skins for 20 to 25 days before it goes into cement vats for malolactic fermentation. One half of the wine is aged in 52 Slavonian oak barrels, the rest in second or third passage 225-liter barriques for 18 months depending on the vintage. The wine remains in the bottle for 6 months before release. This is an elegant wine with hints of cherries, violets and spice and a long and intense finish. $30IMG_0987

 Chianti Classico “Gran Selezione” DOCG 2011 made from 85 % Sangiovese and 15% Cabernet Sauvignon. The vineyard is south facing and is at 400 meters and were planted in 2000 and 2003. There are 5,000 vines per hectare; the training system is spurred cordon and the soil is gravelly, rich in galestro and alberese. Great care is taken in thinning shoots, foliage canopy management, and pruning. Harvest is by hand with 10-kilogram bins. In the cellar the grapes are refrigerated to a temperature of 8/10C for at least 24 hours. After the fermentation, which is in oak barrels, there is a long maceration. The Cabernet Sauvignon is aged in second passage French barriques, while the Sangiovese is aged in second and third passage barriques. The wine is aged between 14 to 18 months depending on the vintage. The wine remains in bottle for one year before release. This is an intense complex wine with hints of spice and berries. It will need a few more years to bring out all of its aromas and flavors.  $50

Gran Selezione is a new classification at the top of the Chianti Classico pyramid. The grapes for these wines must be estate grown and come from a single vineyard, or selected from the estates best-suited vineyards. Gran Selezione wines can be released on the market 30 months from the grape harvest, including at least 3 months of bottle age. The alcohol must be at least 13% IMG_0989

Vin Santo del Chianti Classico DOC 2008 90% Trebbiano, 5% Sangiovese and 5% Malvasia. The vineyard has western exposure and is at 400 meters. The soil is limestone mixed with sandstone. Training system is guyot, there are 3,000 vines per hectare. The vines were planted in 1972 -1974. Manual harvest and the grapes are naturally dried in well-ventilated rooms followed by fermentation and aging is barrels of different woods and sizes, which are sealed and kept in rooms with shifting temperatures. Aging is for 4 to 5 years in mixed wooden casks called caratelli of 60, 100 and 120 liters. The caratelli are filled up to 70%. This is a full dessert wine has hints of dried fruit, honey and apricot with a touch of vanilla. $45 – 375 bottle

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Filed under Castello di Meleto, Chianti Classico, Chianti Classico Gran Selezione, Italian Red Wine, Italian White Wine, Vermentino, Vin Santo

Bibbiano: Chianti Classico at its Best!

Tommaso Marrocchesi Marsi and his brother Federico are the owners of Bibbiano. I have tasted their wines before and really liked them but recently I had the chance to sit down with Tommaso and discuss the wines over lunch.

IMG_7888

Tommaso Marsi

Tommaso is very passionate about the Sanviovese grape, Tuscany and Chianti Classico.

The winery was founded in 1865 and he and his brother are the fifth generation of the family at the winery. The winery is located in Castellina in Chianti overlooking the Elsa Valley. Tommaso said that there is organic farming and C02 zero emissions. He believes that there should be as little interference by the wine-maker as possible.

There are 25 hectares of vineyards and they are between 270 and 300 meters. The vineyards are on two slopes, which have different characteristics. The winery has the same boundaries that it had in 1865.

He also said that the wines go very well with food because of the good acidity and the aromas and flavors of the Sangiovese grape.

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The Black Label

They only make 4 wines, the three Chianti Classico listed below and a Vin Santo.

Chianti Classico Bibbiano DOCG 2013 made from 95% Sangiovese and 5% Colorino. The production area is Bibbiano and Castellina in Chianti from all the vineyards of the estate (25 hectares) from both the southwest and northeast slopes. The soil is calcareous-clay mixed with (limestone based) alberese rock. Tommaso said that this wine represents the territorial characteristics of the estate since it is produced from Sangiovese grapes grown on both sides of the estate with the addition of a small amount of Colorino. Havesting of the Sangiovese began on September 20th and Colorino a few days later. The vinification takes place in cement vats and fermentation on the skins lasts for 18 days.

There is a further stage of maturation while the wine is still in the cement vats, followed by a 3 months refining period in the bottle. This is a very well balanced wine with fruity hints of cherry and prune and a touch of violets. $22 IMG_7885

Chianti Classico “Montornello” Riserva DOCG 2012 100% Sangiovese. Tommaso said that the grapes are grown in the old vineyards of the northeast side of the estate called Montornello. The soil here is calcareous-clay, loose with basin stone-pills and  stones. Harvesting is in late September to the middle of October. Alcoholic fermentation was followed by maceration on the skins for about three weeks. The wine was aged in French oak barriques for 12 months and about 4 months in bottle before release. Tommaso said that about half of the barriques were new and the other half were of different ages. The wine has hints of red fruit, especially cherry, with a touch of spice and tobacco. $24IMG_7882

Then he opened the 1995 and it was wonderful. It  is an example of a great twenty year old  Chianti Classico that I could not stop drinking. IMG_7884 

Chianti Classico “Vigna del Capannino “ Gran Selezione  2011 (this is a recent classification(2010)-it is a wine made exclusively from a winery’s own grapes grown in its finest vineyards according to strict regulation- it is on the top of the Chianti Classico pyramid) 2011 100% Sangiovese Grosso from the Vigna del Capannino vineyard. Tommaso said that the vineyard is located on the southwest slope of the estate overlooking Monteteriggioni. He feels that this vineyard represents the best expression of what he calls the “genius loci,” the spirit of the place. Harvesting is by hand in the middle of October. After the alcoholic fermentation there is long maceration on the skins for 25 days. The wine was aged in barriques, tonneaux and large Sloavonian oak barrels for 24 months. The wine remains in the bottle for about another six months before its release. This is an elegant, balanced wine with hints of cherry, spice, and violet and a touch of sunshine on the Tuscan pines $35.

I was very impressed by this wine and it is one of the best “Gran Selezione” wines that I have had to pleasure to drink. It retails for $35 and this is a great bargain!!IMG_7886

Tommaso then opened the 1999.  At first he said it was not showing well but after about five minutes in the glass it began to open up and it was wonderful.   He said that Giulio Gambelli who was the winemaker for more than 60 vintages made the 1999 and 1995.  In 2000 Stefano Porcinai became the wine maker. This is a great example of how Chianti Classic can age and still retain all of the aromas and flavors of the Sangiovese grape, sunshine on the Tuscan pines- Siamo in Toscana.

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Filed under Bibbiano, Chianti Classico, Chianti Classico Montornello, Gran Selezione-Vigna del Capannino, Tommaso Marsi